1 1/2 onions, chopped
3 cloves garlic, minced
1 poblano pepper, diced (deseed if you like)
1 tablespoon olive oil
1 1/4 teaspoons cumin
1 tablespoons chili powder
15 ounces crushed tomatoes
8 ounces vegetable broth
1 teaspoon Morton Season All Seasoned Salt
1/2 teaspoon black pepper
1/2 teaspoon dried oregano
1 large carrot, peeled and diced
2/3 cup diced sweet potato
1 cup frozen corn
37.5 ounces canned black beans, drained but not rinsed
1/2 cup fire roasted salsa
2 bay leaves
14 ounce can petite diced tomatoes
1 1/4 teaspoon cornstarch
toppings for serving: Monterrey jack cheese or feta and cilantro