Simon'S Southwestern Stew

• 1 tbsp. vegetable oil
• 1 cup chopped red &/or yellow bell peppers (may use green but i prefer the others)
• 3 cloves garlic, minced
• 1tbsp. chili powder
• 1/4 tsp. ground cumin
• 1/4 tsp. ground cinnamon
• One 14-1/4 ounce can whole peeled tomatoes, undrained
• 1 can black beans drained
• 1 can white kidney beans (aka cannelini ), drained
• 1 can pinto beans, drained
• 1 small bag of frozen corn (or from a can, drained)
• 1 cup water
• 1 tsp. sugar
• 1/4 tsp. ground sage
• 1/4 tsp. salt, or to taste
• 1/4 tsp Tabasco (optional)
• 1 cup diced carrots (optional)
• 1/3 cup chopped fresh cilantro (optional)

1. In a large stew pot, heat oil over medium-high heat. Add peppers and garlic. Cook, stirring until vegetables are softened, about 2 minutes. Stir in chili powder, cumin and cinnamon until absorbed.
2. Add tomatoes, breaking them up with the back of a spoon. Add the beans, corn, water, sugar, salt, sage and Tabasco. Cook, uncovered, stirring occasionally, for 15 minutes. Stir in carrots and cilantro. Cook, uncovered, 10 minutes longer or until vegetables are tender and stew in thickened.
3. Serve.

vegetable oil, red , garlic, chili powder, ground cumin, ground cinnamon, tomatoes, black beans, white kidney beans, pinto beans, corn, water, sugar, ground sage, salt, carrots, fresh cilantro

Taken from www.epicurious.com/recipes/member/views/simons-southwestern-stew-50013847 (may not work)