I eat this everyday and never get sick of it!

• 1 Tbsp olive oil
• 1 red onion
• 1 green bell pepper
• 2 garlic cloves, minced
• 1 (15 oz) can dark red kidney beans
• 1 (14 1/2 oz) can diced tomatoes
• 1 (15 oz) can black beans
• 1 (15 oz) can chickpeas
• 1 Cup frozen corn
• 3 Tbsp peanut butter
• 1 (heaping) Tbsp curry powder
• 1 (heaping) Tbsp ground cumin
• 1 (heaping) Tbsp ground ginger
• Juice from half lemon
• Salt to taste

1. Heat oil in large pot on medium heat.
2. Add onion and pepper to pot. Sauté about 5 min.
3. Add garlic.
4. Cook one minute, stirring frequently.
5. Add curry powder, cumin and ginger to the pot. Stir and let cook one minute.
6. Add the tomatoes with their juices.
7. Add the kidney beans with their juices.
8. Add peanut butter and stir gently.
9. Add the rinsed and drained black beans and garbanzos to the skillet and stir.
10. Reduce the heat to low, and simmer gently uncovered about 20 min
11. Add corn, lemon juice, and salt to taste; cook 5 min.