Ingredients

• 3 tablespoons olive oil
• 2 cups diced onions, divided
• 3/4 cup chopped celery
• 3/4 cup chopped carrot
• 3 garlic cloves, minced
• 2 cups chopped bell peppers
• 1/2-1 tablespoon chili powder (to taste)
• 1 tablespoon ground cumin
• 1 (28 ounce) can chopped tomatoes, with liquid
• 3 tablespoons tomato paste
• 1 (15 ounce) can black beans, with liquid
• 1 (15 ounce) can kidney beans, with liquid
• 1 (11 ounce) can whole kernel corn, undrained
• 1 1/2 tablespoons dried oregano
• 1 1/2 tablespoons dried basil
• sea salt, to taste
• black pepper, to taste
• 1 tablespoon lime juice
• 1/2 cup chopped cilantro
• shredded soy cheese (optional)

Instructions

1. Heat oil in a large saucepan over medium heat. Sauté 1-1/2 cups of the onion (reserve the other 1/2 cup) along with the celery and the carrots until soft.

2. Stir in the peppers, garlic, chili powder and cumin. Cook about 6 minutes.

3. Stir in tomatoes, tomato paste, beans, and corn. Season with oregano, basil, salt and pepper.

4. Bring to a boil, and reduce heat to low. Cover and simmer for 30 minutes, stirring occasionally.

5. Stir in lime juice and cilantro just before serving. Top with the reserved 1/2 cup of chopped onion and soy cheese, if using.