Directions

1. Heat the oil in a large skillet over medium-high heat and add the onion and bell pepper. Sauté until the onion is translucent, about 10 to 15 minutes.

2. Add the tomatoes, carrots, tomato paste, and ½ cup of water. Add the spices and herbs. Bring to a boil, cover, and turn down to simmer for 30 minutes.

3. Add the kidney beans and corn. Cook on a low simmer for another 15 minutes.