Ingredients

4 cups cooked kidney beans

3-4 cups kidney bean cooking liquid or water

1 cup chopped celery, 1/2” pieces

1 cup chopped carrot, 1/2” pieces

1 cup chopped sweet onion, 1/2” pieces

1 cup chopped sweet red bell pepper, 1/2” pieces

1 cup chopped green bell pepper, 1/2” pieces

1 cup chopped zucchini, 1/2” pieces

1 cup quartered crimini mushrooms

3 tablespoons extra virgin olive oil, divided

2 tablespoons minced garlic

1 teaspoon cumin seed powder

1 teaspoon coriander seed powder

1 teaspoon paprika

1/2 teaspoon chile pepper flakes

3/4 teaspoon ground black pepper, divided

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

1 lb campari tomatoes

1/4 cup fresh cilantro leaves

1-1/4 teaspoon kosher salt, divided

1 cup frozen or fresh corn kernels

1 tablespoon low sodium tamari

1 teaspoon vegan worcestershire sauce (optional)