Black Bean Vegetable Chili 2 medium onions chopped 1 large green bell pepper chopped 1 large red bell pepper chopped 10 garlic cloves chopped 4 cumin 5 chili powder 1 cayenne pepper 4 dried oregano 2 15 oz. cans black beans drained 2 15 oz. cans pinto beans drained 2 15 oz. cans diced tomatoes undrained 1 6 oz. can tomato paste 3 vegetable broth 2 corn fresh or frozen 1/2 cilantro chopped Heat 2 Tbsp broth in a medium size soup pot. Sauté onion and bell pepper in broth over medium heat for about 5 minutes, stirring frequently, until translucent. Add garlic, cumin, red chili powder, cayenne pepper and continue to sauté for 1 minute. Add the remaining ingredients except cilantro and corn. Simmer for 20 minutes uncovered. Add corn and cook for another 5 minutes. Add chopped cilantro. Season with salt and pepper to taste. 8