Jess Special

I feel pretty bad about this recipe, since i use a bunch o' canned stuff. But whatevs, here it is:

1 large (28 oz?) can of diced tomatoes
1 small (16 oz?) can of kidney beans or black beans (both if you're feeling crazy)
1 small can of corn, if you happen to have one
1 onion, diced
some garlic cloves, minced
two carrots, sliced or creatively cubed
a handful of kale
cumin
black pepper
paprika
cayenne
salt

(note: if serving over b. rice, start it now, since the rest is pretty quick)

heat oil in a medium pot, saute onion, add garlic. dump on spices as you like 'em. i usually do 3 parts cumin to 2 paprika, 1 cayenne, with the black pepper around 1.5? stir those in, then add your carrots, let them soften a bit. Then drain and rinse your beans and corn. add in all the canned stuff. simmer this for a bit, until it's warmed through and the carrots are at the desired crunchiness, throw in the kale for a few minutes at the end, and voila! i usually just dump the brown rice into the pot at the end, or most of it, and let it heat and soak up the flavor a bit before serving. but who am i kidding--serving? guess i just meant eating.