Chili succotash
4 servings
Ingredients
| Quantity | 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 |
Directions
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