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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Serve with cornbread or corn chips. Ingredients:
1 (15 ounce) can light red kidney beans |
1 (15 ounce) can dark red kidney beans |
1 (15 ounce) can black beans |
1 green pepper |
1/4 cup picante sauce |
1 tablespoon oil |
1 (15 ounce) can diced tomatoes |
1 (10 ounce) package frozen corn |
2 teaspoons chili powder |
salt or black pepper or cayenne pepper |
Directions:
1. Chop the green pepper. Heat the oil in a medium saucepan and saute the pepper until tender-crisp.
2. Add the chili powder and saute 1 minute more.
3. Drain the 3 cans of beans.
4. Add the beans, picante sauce, and tomatoes (undrained) to the peppers and mix well.
5. Season with salt, black pepper, and cayenne pepper to taste.
6. Add the corn and simmer, covered, until the corn is done and mixture is heated through, about 10-15 minutes.
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