Yield: 4 servings
Measure | Ingredient |
---|---|
2 tablespoons | Vegetable oil |
½ large | Onion -- chopped |
1 large | Red bell pepper -- diced |
1 \N | Jalapeno -- seeded & diced |
1 tablespoon | Cumin |
1 tablespoon | Chili powder |
3 cans | Corn (11 oz each) -- |
\N \N | Drained |
2 cans | Kidney beans (16 oz) |
3 tablespoons | Cilantro -- chopped |
Heat the oil in a large saucepan or skillet. Add the onion and bell pepper and stir until the vegetables have softened slightly, about 2 minutes. Add the jalapeno, cumin and chili powder and cook another 30 seconds. Add the corn and bring to a boil. Simmer for 2 minutes.
Add the beans and cilantro and return to a boil. Remove from heat.
Serve 2½ cups. Reserve 2 cups for Soft Veggie Tacos. Reserve 2 cups for Braised Beef Chili.
Recipe By : Dinner's Ready
From: Meg Antczak Date: 06-22-95 (22:53) (159) Fido: Cooking