1 Red Pepper
1 Yellow Pepper
3/4 cup of corn niblets
2 cans of Diced Tomatoes
4 tbsp Chili Powder (I used Fiesta Chili Powder but regular is fine)
1 tbsp Garlic Powder (Feel free to use diced garlic cloves)
1 tbsp Cumin
1/4 tsp Salt
1/4 tsp Cinnamon
1 Can of Black Beans
1 Can of White Cannelloni Beans
1/2 cup dry Lentils
2 cups of Veggie Broth
Saute in olive oil, carrots, peppers, corn until a little soft. In a blender, combine diced tomatoes, chili and garlic powder, cumin, salt and cinnamon. Blend well. Add to the sauted veggies. Add the Vegetable Broth, beans and lentils. Stir and turn on high till it starts to boil. Turn down and simmer. Stir occasionally.. I simmered it for about an hour to get the seasonings tasty and so that the lentils cooked.
I also added a baked potato on the bottom of the bowl then added shredded cheese and sliced avocados on top.
Saute Sugar Snap Peas with lots of yummy seasonings. It stays crispy and SOOOO good!!
(I also got this idea from my friend, Genelle.)