Ingredients

• Olive oil - 2 tablespoons
• Onion, diced - 1 large
• Garlic cloves, minced - 3 cloves
• Red bell pepper, diced - 1 large
• Carrot, diced - 1 medium
• Celery stalk, diced - 1
• Chili powder - 2 tablespoons
• Ground cumin - 1 tablespoon
• Paprika - 1 teaspoon
• Canned tomatoes, crushed - 28 ounces
• Vegetable broth - 2 cups
• Black beans, drained and rinsed - 3 cups
• Corn kernels - 1 cup
• Salt - to taste
• Fresh cilantro, chopped - ¼ cup

Instructions

1. 1.

   Heat olive oil in a large pot over medium heat.

2. 2.

   Add onion, garlic, red bell pepper, carrot, and celery. Sauté until softened, about 5 minutes.

3. 3.

   Stir in chili powder, cumin, and paprika. Cook for 1 minute until fragrant.

4. 4.

   Add crushed tomatoes, vegetable broth, and black beans. Bring to a boil.

5. 5.

   Reduce heat to low, cover, and simmer for 30 minutes.

6. 6.

   Stir in corn kernels and season with salt to taste.

7. 7.

   Simmer for another 5 minutes.

8. 8.

   Garnish with fresh cilantro before serving.

Nutritional Facts