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In a large pan heat the oil over medium-high heat. Add the onions, cumin, and chili powder. Cook until the onions are transparent, about 5-8 minutes.
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Add the jalapeno, green chiles, and garlic; cook for about 5 minutes, then add the tomatoes and tomato paste, reduce the heat to low and let it simmer for 10 minutes.
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Add the beans, cornmeal and corn, vegetable broth, and with the pan covered let it simmer for about 20 minutes, stirring occasionally.
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Top with cilantro, or your favorite toppings. I love tortilla chips, vegan sour cream, avocado or salsa.