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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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If you want, add 2 teaspooons chopped green chilies in place of the jalapenos. This is great when served with corn muffins or corn dumplings. Ingredients:
1 1/2 cups onions, chopped |
2 tablespoons garlic, minced |
2 tablespoons olive oil |
2 cups bell peppers, diced |
2 teaspoons jalapeno peppers, minced |
2 1/2 teaspoons chili powder |
1 (19 ounce) can kidney beans, drained |
1 teaspoon ground cumin |
1/4 teaspoon basil |
1 (28 ounce) can crushed tomatoes |
1/2 cup vegetable broth or 1/2 cup water |
1/2 cup salsa |
1 1/2 cups corn |
Directions:
1. In a large saucepan, saute the onion and garlic in olive oil until softened, 3 to 4 minutes.
2. Add bell peppers and jalapenos (or chopped green chilies), saute until softened.
3. Add chili powder, cumin and basil; heat for 1 minute.
4. Add tomatoes with juice to the pan, along with broth or water and salsa- Bring to a boil.
5. Reduce heat and simmer, stirring occasionally until slightly thickened, about 10 minutes.
6. Add beans and corn- Simmer for 8 minutes.
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