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|
|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.
- Heat oil in medium skillet over medium heat. Add onion, jalapeño pepper and garlic; cook and stir 5 minutes.
- 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.
- Serve with sour cream and black olives.
For a party, spoon this colorful vegetarian dish into hollowed-out bell peppers or bread bowls.
Check out more recipes for Southwestern