Ingredients

1 Tbs Extra Virgin Olive Oil
1 onion, diced
3 large cloves garlic, minced or pressed
sea salt & fresh black pepper, to taste

1 large red bell pepper, diced
1 jalapeño, seeded & diced
1-1/2 cups frozen corn
1 medium zucchini, diced
1 (24-ounce) can crushed tomatoes
3 cups vegetable broth
2 tsp ground cumin
1/2 tsp chili powder
1/4 tsp cayenne pepper
1/4 cup fresh cilantro
1 (15-ounce) can black beans, drained and rinsed
To Serve: sliced avocados, tortilla chips or strips and fresh lime

Directions

In large saucepan, heat the oil over low heat. Sweat the onions and garlic sprinkled with salt to release some moister until translucent. Turn up to medium and add red pepper through zucchini and cook for about 10 minutes. Add the rest of the ingredients except the black beans, Season with salt & pepper. Raise the heat too high and bring to a low boil and and then reduce to medium and simmer uncovered until the vegetables are tender. Stir in black beans and cilantro and simmer for 2 more minutes.

Tip

Cut the red pepper and zucchini to the same size so you have a consistent bite on the spoon.