2 tbsp Olive oil
1 cup onions
1 Poblano pepper
1 red pepper
2 mushrooms
1 small sweet potato
2 cloves garlic
2 tbsp ground cumin
1 tbsp dried oregano
2 chili peppers
2 small dried red chilies
28 oz diced tomatoes
15 oz low sodium beans
16 oz frozen corn kernels
2 tbsp dried oregano
2 tbsp dried basil
1 tbsp chili powder
2 bay leaves
Vegetable broth
Veggie juice

In a large heavy bottom pot (Dutch oven is perfect) saute the onions, poblano pepper, red pepper, mushrooms and sweet potatoes until soft, about 7 minutes.


Stir in the chili peppers, red chilies and cook for another minute. Add the tomatoes, beans and corn, oregano, basil, chili powder and the bay leaves. Add some broth or veggie juice if needed and cook on low for about 1 1/2 hours.


Remove bay leaves. Top each serving with a bit of shredded cheese, sour cream and a wedge of lime.