Baja Vegetable Stew

Ingredients

• 2 red chili peppers, seeded and chopped
• 4 teaspoons olive oil
• 1 cup onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 3 tomatoes, seeded and chopped
• 2 cups broth (vegetable or chicken)
• 1 red bell pepper, roughly chopped into 1" pieces
• 1 yellow bell pepper, roughly chopped into 1" pieces
• 2 zucchini, chopped
• 1 cup corn
• salt and pepper, to taste
• 2 cups black beans (1 15-oz can is 1 1/2 cups and will do)
• 1 cup kidney bean (1 15-oz can is 1 1/2 cups and will do)
• 3/4 teaspoon cider vinegar

garnish

• cilantro
• lime wedge
• avocado

Directions

1. 1

   In a skillet, roast chilies for 20-30 seconds over high heat.

2. 2

   Remove from heat and let cool.

3. 3

   In a large pot, heat 2 tsp olive oil over medium-high heat and sautee onions until golden.

4. 4

   Add garlic and cumin and cook, stirring constantly for about 30 seconds.

5. 5

   Add tomatoes, broth and chilies.

6. 6

   Reduce heat and simmer for 30 minutes, stirring occasionally.

7. 7

   In batches in a blender or with a stick blender, puree the soup.

8. 8

   Pour through a fine sieve, cheesecloth or food mill, if desired.

9. 9

   In a skillet, heat 2 tsp olive oil over medium-high heat.

10. 10

    Add bell peppers, zucchini and corn.

11. 11

    Season with salt and pepper and cook until tender- about 4 minutes.

12. 12

    Add to broth mixture with the black beans and kidney beans.

13. 13

    Simmer for 1-2 minutes, until vegetables are tender.

14. 14

    Stir in the vingegar and garnish with cilantro, lime wedges and avacado.