Instructions: 1. In a 3-quart pot, heat the oil over medium-high heat. Add bell peppers and garlic. Cook, stirring, until vegetables are softened, about 2 minutes. Stir in the chili powder, cumin, and cinnamon until absorbed.

2. Add the tomatoes, breaking them up with the back of a spoon. Add the black beans, corn, water, sugar, sage, salt, and Tabasco . Cook, uncovered, 10 minutes longer or until vegetables are tender and stew is slightly thickened.

VARIATION: Substitute 1 cup diced zucchini for the carrots, or add it with the carrots.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.