- 3 tablespoons vegetable oil
- 1 medium onion, chopped fine ( about 1 cup)
- 1 large red bell pepper, stemmed, seeded, and chopped fine (about 1 1/4 cups)
- 8 medium cloves garlic, minced
- 1 tablespoon plain ground cumin (or cumin whole seed)
- 3 tablespoons chili powder
- 1/4 teaspoon cayenne pepper
- 1 28-ounce can crushed tomatoes
- 1 teaspoon dried oregano
- 1 tablespoon brown sugar
- ~ 2-3 12 oz cans of beans, drained and rinsed
- 1 cup frozen (or canned) corn kernels, thawed
- 1 1/2 teaspoons salt
- 1/4 cup coarsely chopped fresh cilantro (optional)
- 1 tablespoon lime juice
- Cheese, optional
- Sour cream, optional
- Heat the oil in a large pot over medium-high heat until about shimmering.
- Add the onion and cook until translucent and slightly softened, about 3 minutes.
- Add the red pepper and cook until it and the onion are soft and slightly browned around the edges, about 3 minutes.
- Add the garlic and cook until fragrant, about 1 minute.
- Push the vegetables to the perimeter of the pot so that the center of the pot is clear.
- Sprinkle the cumin seeds (or ground cumin) into the center of pot and cook for 30 seconds, stirring constantly.
- Stir the cumin and vegetables together and let cook until the cumin is fragrant, about 1 minute.
- Add the chili powder and cayenne pepper and stir to coat the vegetables. Cook until fragrant, about 1 minute.
- Add 2 cups water and stir well to combine, scraping up any browned bits from the bottom of the pot.
- Bring to a boil, reduce the heat, and simmer until slightly thickened, about 5 minutes.
- Stir in the tomatoes, oregano, and brown sugar, and bring back to a simmer. Simmer until slightly thickened, about 25 minutes.
- Add the beans and corn and stir gently to incorporate.
- Remove the pot from the heat and stir in salt, cilantro, and lime juice immediately before serving.