2 Tbsp. olive oil 1 cup each, chopped: carrots, red bell peppers, green bell peppers, onions 2 cloves garlic, minced 2 green chili peppers, seeded and chopped 1 Tbsp. each: chili powder, ground cumin, ground coriander 1 28-oz. can plum tomatoes with juice, chopped 1 16-oz. can each, rinsed and drained: red kidney beans, cannellini beans, black beans 1 cup whole kernel corn 1 cup tomato juice Salt to taste
Sauté carrots, bell peppers, onions and garlic in oil until onions are golden, about 12 minutes. Add chili peppers and spices. Stir, cooking for 2 minutes. Stir in beans, corn and tomato juice. Bring to a boil. Reduce heat and simmer about 45 minutes.
Serve with any combination of cheese, tortilla chips, salsa fresca, cilantro and sour cream.