2 tablespoons olive oil
1/2 large onion, peeled and finely diced
1 large carrot, peeled and diced
1 Celery, chopped
1/2 large red bell pepper, s eedsremoved, chopped
2 cloves garlic, minced
1 jalapeno sliced
1 tablespoon chili powder
1/4 teaspoon ground cumin
1 teaspoon chili flakes
1/4 teaspoon freshly grounded black pepper
1 can diced tomatoes with their juice
1 can of Corn
2 tablespoons tomato paste
1 can white kidney beans, rinsed and drained
1 can Red kidney beans, rinsed and drained
Big pinch salt
Method:
1) Heat the olive oil in a medium soup pot over medium heat. Add the onion, carrot, celery, bell pepper, garlic, chili powder, cumin, and black pepper. Cook, stirring, for 20 minutes, or until the vegetables are softened. Stir to combine.
2) Turn the heat up to high, add the tomatoes and their juice, crushing them a bit with your wooden spoon, add beans, corn and salt, bring to a boil. Reduce the heat to low and simmer for 1 hr.
3) Stir in the tomato paste and cook for 5 minutes.
