- 1 tablespoon canola oil
- 3 cloves minced garlic
- 2 cups chopped onion
- 1 cup diced (1/4-inch) red bell pepper
- 1 (28 ounce) can crushed tomatoes
- 1 (16 ounce) can BUSH's® Kidney Beans, drained and rinsed
- 1 (15.5 ounce) can BUSH'S® Cannellini Beans or Great Northern Beans, drained and rinsed
- 1 (15 ounce) can whole kernel corn, drained
- 1 cup water
- 3 teaspoons ground cumin
- 2 teaspoons chili powder
- 1/4 teaspoon curry powder
- 1/3 teaspoon ground cinnamon
- Heat the oil in a large saucepan or Dutch oven over medium heat. Add the garlic and cook until golden, about 1 minute. Raise the heat to medium-high, add the onion, and cook until softened, 5 minutes.
- Add the bell pepper and cook until the vegetables are very tender, 5 to 7 minutes. If the bottom of the pan begins to scorch, add a small amount of water.
- Stir in the tomatoes, kidney beans, cannellini beans, corn, water, cumin, chili powder, curry powder, and cinnamon.
- Bring the mixture to a boil. Reduce the heat and simmer, covered, 20 to 25 minutes.
- Serve in individual bowls and top with optional toppings as desired.