roasted asparagus with zesty lemon aioli

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (15 ounces) kidney beans, rinsed and drained
• 1 can (8 ounces) tomato sauce
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 1 cup corn kernels, frozen or fresh
• Chopped fresh cilantro for garnish