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Pdf1 tablespoon olive oil
2 medium onions, chopped
2 garlic cloves, minced
1 large green bell pepper, finely chopped
2 16 oz cans pinto beans, drained, and rinsed
1 28 oz can crushed tomatoes
1 ½ cups cooked fresh corn kernels, thawed
1 4 oz can mild or hot chopped green chilies
1 teaspoon dried oregano
2 teaspoons chilli powder
1 teaspoon ground cumin
Heat the oil in a large soup pot. Add the onion and garlic and saute over medium heat until the onion is golden.
Add the remaining ingredients except the salt. Cover and simmer gently for 30 minutes, stirring occasionally. Season lightly with salt and adjust the other seasonings. If time allows, let stand for 1 hour or so off the heat, then heat through as needed before serving.