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Mexican Hot Pot

    2 teaspoons olive oil
    1 teaspoon paprika
    1 teaspoon freshly ground pepper
    1/2 teaspoon ground cumin
    1/2 teaspoon ground coriander
    1 medium onion, chopped
    3 cloves garlic, minced
    1 jalapeno chile pepper, seeded and minced
    1 cup vegetable broth, low sodium
    17 ounces whole kernel corn, frozen
    3 medium tomatoes, chopped
    20 ounces baking potatoes, peeled and diced
    1 cup green beans, sliced 1" thick
    8 1/2 ounces kidney beans, canned - rinsed and drained

Heat oil in a large nonstick skillet over medium heat. Add paprika
and next 6 ingredients; saute 5 minutes or until onion is tender. Add
broth, corn, tomatoes, and potatoes; reduce heat to low, and simmer,
uncovered, 15 minutes, stirring occasionally. Stir in green beans and
kidney beans; simmer 5 minutes or until thoroughly heated. Serve.

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