3 tablespoons extra virgin olive oil
1 red bell pepper, chopped
1 small onion, diced
½ packet of chili or taco seasoning
1 tsp. chili powder
1 14 oz. can fire roasted tomatoes
2 15 oz. cans black beans
1 cup frozen corn kernels
½ cup water
Shredded cheddar cheese and/or sour cream for garnish
Heat the oil in a soup pot over medium flame. Cook the peppers until they begin to get soft, then add the onions and cook until the onions start to become translucent. Add the garlic, spices, tomatoes, corn and beans (with the juice they came in). Bring to a low boil. Reduce heat and simmer for 20 minutes. Serve with garnishes.
Good sides or starters: Garlic bread or corn bread and carrots with dip.
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