1 med green bell pepper, cut into bite-sized pieces
1 med red bell pepper, cut into bite-sized pieces
2 stalks celery, chopped
2 med carrots, chopped
2 med jalapeno peppers, seeded and minced (Optional)
4 cloves garlic, chopped
2 (14.5 oz) cans fire-roasted diced tomatoes
1 (32 fl oz) container vegetable broth
2 (15 oz) cans black beans, rinsed and drained
1 (15 oz) can pinto beans, rinsed and drained
¼ cup frozen corn
½ tsp ground cumin, or to taste
¼ tsp chili powder, or to taste
¼ tsp smoked paprika, or to taste
salt to taste
Directions
Step 1 Heat oil in a Dutch oven over medium heat. Add onion, bell peppers, celery, carrots, jalapeno peppers, and garlic; cook until veggies soften, 3 to 5 minutes.
Step 2 Add diced tomatoes; stir well and cook for 3 minutes. Add vegetable broth, black and pinto beans, corn, cumin, chili powder, paprika, and salt; stir until well combined. Reduce heat to medium-low, cover, and simmer for 30 minutes.
