This is the perfect, filling 30-minute meal! It’s also incredibly easy to make – it’s the perfect meal-prep lunch because it stays fresh for 3-4 days in the fridge (just make sure to use air-tight containers).
Ingredients:
- 1 medium yellow onion, chopped
- 1 yellow or orange bell pepper, diced
- 1 ½ cups of frozen corn
- 1 x 15 oz can of black beans
- 1 x 15 oz can of diced tomatoes w/ juices
- ½ teaspoon of chili powder
- 1 teaspoon of garlic powder
- ½ teaspoon of cumin
- 2.5 cups of water
Instructions
- Sautee onion with a splash of water in a large soup pot on the stovetop over medium heat for 5 minutes (until translucent) – stirring often so that it doesn’t stick to the pan.
- Add in diced bell pepper for 3 minutes (stirring often) before adding in the rest of the ingredients.
- Add black beans (after rinsing them from the can) diced tomatoes with juices, corn, cumin, garlic powder, chili powder, and water. Stir together well.
- Leave it on medium to high heat for 15-25 minutes to simmer.
- Sprinkle salt on top and enjoy!
- Optional, add a scoop of leftover rice in! This will make it even more filling.
