Ingredients
1 tablespoon olive oil1 medium sweet onion, chopped1 jalapeno pepper, seeded and finely chopped3 garlic cloves, minced1-1/2 teaspoons ground cumin1 teaspoon chili powder2 cups diced fresh tomatoes (about 3 medium)1-1/2 cups fresh or frozen corn (about 8 ounces)1 can (15 ounces) black beans, rinsed and drained1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained2 cups reduced-sodium vegetable broth1/2 teaspoon salt1/3 cup chopped fresh cilantroOptional: Sour cream, diced avocado and lime wedges
Preparation
In a Dutch oven, heat oil over medium heat. Add onion and jalapeno; cook and stir until tender, 4-5 minutes. Add garlic, cumin and chili powder; cook 1 minute longer.
Stir in tomatoes, corn, beans, broth and salt; bring to a boil. Reduce heat; cover and simmer until heated through, about 5 minutes. Stir in cilantro. Serve with optional toppings as desired.
