Chili succotash

Yield: 4 servings

Measure Ingredient
2 tablespoons Vegetable oil
½ large Onion -- chopped
1 large Red bell pepper -- diced
1 Jalapeno -- seeded & diced
1 tablespoon Cumin
1 tablespoon Chili powder
3 cans Corn (11 oz each) --
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

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