1 teaspoon corn or canola oil

1 large sweet onion, chopped

1 clove garlic, finely chopped

½ teaspoon (or more, to taste) salt-free red chili powder

1 teaspoon ancho chili powder

¼ teaspoon ground cumin

¼ teaspoon ground coriander

1 tablespoon unsweetened, no-salt-added applesauce

1 teaspoon Minor's Low Sodium Chicken Base

1 (15-ounce) can Eden Organic No Salt Added Kidney Beans

1 bay leaf

⅛ teaspoon dried oregano

¼ teaspoon dried basil

1 (14.5-ounce) can Muir Glen Organic No Salt Added Diced Tomatoes

2 cups water

1 (10-ounce) bag Cascadian Farm Gardener's Blend frozen vegetables

½ cup grated Monterey jack or Muenster cheese

½ bunch cilantro leaves, roughly chopped

Optional: Whole cilantro leaves, for garnish

• Heat the oil in a large, deep nonstick sauté pan treated with nonstick spray; sauté the onions over high heat for 1 to 2 minutes. Lower the heat and stir in the garlic, chili powders, cumin, and coriander; sauté until the garlic is tender. Add the applesauce and chicken base; mix well to dissolve the chicken base.

• Add the beans, bay leaf, oregano, basil, tomatoes, water, and frozen vegetables. Simmer until the vegetables are cooked, about 15 to 20 minutes.

• Stir in the cheese and chopped cilantro. Garnish with whole leaves of cilantro, if desired. Serve with cornbread or tortillas.