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Southwestern Corn and Beans

Southwestern Corn and Beans

Southwestern Corn and Beans

Prep Time 15 minutes

Cook Time 7 to 8 hours (LOW) • 2 to 3 hours (HIGH)


Makes 6 servings


1 tablespoon olive oil
1 large onion, diced
1 or 2 jalapeño peppers,* chopped
1 clove garlic, minced
2 cans (about 15 ounces each) light red kidney beans, rinsed and drained
1 bag (16 ounces) frozen corn, thawed
1 can (about 14 ounces) diced tomatoes
1 green bell pepper, cut into 1-inch pieces
2 teaspoons chili powder
3/4 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
Sour cream or plain yogurt (optional)
Sliced black olives (optional)

*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.


  1. Heat oil in medium skillet over medium heat. Add onion, jalapeño pepper and garlic; cook and stir 5 minutes.
  2. Transfer to slow cooker. Add beans, corn, tomatoes, bell pepper, chili powder, salt, cumin and black pepper to slow cooker; mix well. Cover; cook on LOW 7 to 8 hours or on HIGH 2 to 3 hours.
  3. Serve with sour cream and black olives.

Serving Suggestion

For a party, spoon this colorful vegetarian dish into hollowed-out bell peppers or bread bowls.

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