1 15-ounce can black beans, rinsed and drained

1 15-ounce can kidney beans, rinsed and drained

1 15-ounce can pinto beans, rinsed and drained

1 cup frozen corn kernels

1 to 1 1/2 teaspoons kosher salt, to taste

1/4 cup coarsely chopped fresh cilantro leaves

1 tablespoon fresh juice from 1 lime

1. Combine the chili powder, coriander, cocoa powder, cinnamon and cayenne in a small dish and set aside.

2. Heat the oil in a large Dutch oven over medium-high heat until shimmering. Add the onion and cook until softened and translucent, 3 to 5 minutes. Add the red and green chopped pepper and cook 3 to 4 minutes. Add the garlic and cook for 1 minute. Push all the vegetables to one side of the pan and add sprinkle the cumin seeds into pot. Stirring seeds constantly, toast seeds for 30 seconds, and then stir the vegetables and seeds together and cook for 1 minute.

3. Add the combined spices to the pot and stir to coat the vegetables, cook until fragrant, about 1 minute.

4. Add the 2 cups of water and stir well, scraping bottom of pan to remove any brown spots. Bring to a boil and reduce heat to medium-low and simmer for about 5 minutes, until slightly thickened. Stir in the tomatoes, oregano and brown sugar, and bring back to a simmer; cook for 25 to 30 minutes.

5. Add the drained beans and corn and continue to simmer until heated through, 5 to 10 minutes. Off the heat, stir in the salt, cilantro and lime juice. Serve with tortilla chips.

(James Moore has been a cooking enthusiast since childhood and started his blog, Cook Like James, as a way to share favorite recipes, restaurants and cookbooks with friends and family. One for the Table is Amy Ephron's online magazine that specializes in food, politics and love. www.oneforthetable.com.)