Step 1

Dice onion.

Step 2

In a stockpot over medium-high heat, sauté onion for 7-8 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method. Add more as needed to prevent sticking.)

Step 3

Meanwhile, dice bell peppers and mince garlic.

Step 4

When onion is translucent, add bell peppers, garlic, chili powder, cumin, and smoked paprika. Stir and sauté for 2 minutes.

Step 5

Add broth and diced tomatoes with juice.

Step 6

Rinse and drain beans. Add to stockpot.

Step 7

Increase heat and bring to a light boil. Then cover, reduce heat, and simmer for about 25 minutes.

Step 8

Stir in corn during the last 5 minutes of cooking. (If using frozen, no need to thaw first.)

Step 9

Salt to taste and serve with any desired toppings. (I love avocado & cilantro.)