Ingredients:

  • 2 tablespoons (30 ml) olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 bell pepper (red or yellow), diced
  • 1 teaspoon (5 g) ground cumin
  • 1 teaspoon (5 g) smoked paprika
  • 1 (14 oz/400 g) can diced tomatoes
  • 3 cups (720 ml) vegetable broth
  • 2 medium potatoes, cubed
  • 1 ½ cups (200 g) frozen or fresh corn
  • Salt and pepper, to taste
  • Fresh cilantro, for garnish

Instructions:

  1. In a large pot or Dutch oven, heat olive oil over medium heat.
  2. Add diced onion and sauté until translucent (about 5 minutes). Stir in minced garlic and diced bell pepper; cook for another 3-4 minutes.
  3. Stir in ground cumin and smoked paprika, cooking until fragrant (about 1 minute).
  4. Add canned tomatoes (with juice) and vegetable broth; bring to a simmer.
  5. Stir in cubed potatoes, cover, and simmer for 15 minutes or until potatoes are tender.
  6. Mix in corn and cook for an additional 5 minutes, stirring occasionally.
  7. Adjust seasoning with salt and pepper. Garnish with fresh cilantro before serving.