Recipe

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• 2 red chili peppers, seeded and chopped
• 4 tsp olive oil
• 1 cup onion, chopped
• 2 cloves garlic, minced
• 1 tsp 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 tsp cider vinegar
• cilantro
• lime wedge
• avocado

• 1 In a skillet, roast chilies for 20-30 seconds over high heat.
• 2 Remove from heat and let cool.
• 3 In a large pot, heat 2 tsp olive oil over medium-high heat and sautee onions until golden.
• 4 Add garlic and cumin and cook, stirring constantly for about 30 seconds.
• 5 Add tomatoes, broth and chilies.
• 6 Reduce heat and simmer for 30 minutes, stirring occasionally.
• 7 In batches in a blender or with a stick blender, puree the soup.
• 8 Pour through a fine sieve, cheesecloth or food mill, if desired.
• 9 In a skillet, heat 2 tsp olive oil over medium-high heat.
• 10 Add bell peppers, zucchini and corn.
• 11 Season with salt and pepper and cook until tender- about 4 minutes.
• 12 Add to broth mixture with the black beans and kidney beans.
• 13 Simmer for 1-2 minutes, until vegetables are tender.
• 14 Stir in the vingegar and garnish with cilantro, lime wedges and avacado.