Ingredients

• 2 tbsp olive oil
• 1 onion - diced
• 2 cloves garlic - minced
• 1 jalapeño - seeded - minced
• 1 red bell pepper - seeded - diced
• 1/2 tsp dried oregano
• 1/2 to 1 tsp chipotle chili powder
• 1 tbsp ground cumin
• 1 1/2 tbsp Ancho chili powder
• 1 cup tomato sauce
• 3 cups water
• 1 (15-oz) can black beans - drained
• 1 (15-oz) can pinto beans - drained
• 1 (15-oz) can red kidney beans - drained
• 1 pound package frozen sweet corn - thawed - drained well
• salt and fresh ground black pepper to taste
• 6 oz pepper Jack cheese - shredded

Instructions

Step 1

Add 2 tbsp olive oil in a pot over medium-low heat. When the oil is hot, add 1 diced onion.
Cook for 5-6 minutes until soft and tender. Add 2 cloves minced garlic.
Give it a stir. add 1/2 tsp dried oregano,
1/2 to 1 tsp chipotle chili powder,
1 tbsp ground cumin,
1 jalapeño,
some salt,
and 1/2 to 1 tsp chipotle chili powder. Give it a stir.

Step 2

Then add 1 cup tomato sauce and 3 cups water. Give it a stir.
Bring it to a simmer. Turn the heat to medium high.

Step 3

Drain 1 (15-oz) can black beans,
1 (15-oz) can pinto beans,
1 (15-oz) can red kidney beans,
and 1 pound package frozen sweet corn.
Put them into a large bowl.

Step 4

Add 1 red bell pepper, 1/2 tsp dried oregano into the pot.
Then pour the beans and corn mixture into the pot.
Bring it to a simmer on med-high heat.
Then lower the heat to medium, and simmer for 20 minutes.

Step 5

Then use a potato masher to mash the beans and corns for a couple minutes.
Cook for another 10-15 minutes.

Step 6

To serve, Topped with some pepper Jack cheese.