Vegetarian Stew

• 2 teaspoons olive oil
• 1 medium red onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 tablespoon chopped garlic
• 1 (14½-ounce) can petite diced tomatoes with onions and garlic, undrained
• 2 cups frozen corn
• 1 (14½-ounce) can vegetable broth
• 1 tablespoon chili powder
• 2 teaspoons dried oregano
• 1 teaspoon ground cumin
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can piquito beans, drained and rinsed
• Shredded Cheese (optional)

In a large pot, heat oil over medium heat. Sauté onion, bell peppers, and garlic until tender, about 5 minutes. Add tomatoes, corn, vegetable broth, chili powder, oregano, cumin, and beans. Stir well. Cover and simmer until thoroughly heated, about 15 minutes. Spoon into bowls and top each bowl with shredded cheese.