Fiesta Corn and Beans
TOTAL TIME: Prep: 25 min. Cook: 3 hours
YIELD: 10 servings.
Bursting with southwestern flavors, the zesty veggie medley here can be served as a side dish or a meatless meal-in-one. The dollop of yogurt is a cool, creamy finishing touch. —Gerald Hetrick, Erie, Pennsylvania
Ingredients
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1 large onion, chopped
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1 medium green pepper, cut into 1-inch pieces
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1 to 2 jalapeno peppers, seeded and sliced
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1 tablespoon olive oil
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1 garlic clove, minced
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2 cans (16 ounces each) kidney beans, rinsed and drained
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1 package (16 ounces) frozen corn
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1 can (14-1/2 ounces) diced tomatoes, undrained
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1 teaspoon chili powder
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3/4 teaspoon salt
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1/2 teaspoon ground cumin
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1/2 teaspoon pepper
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Optional toppings: Plain yogurt and sliced ripe olives
Directions
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1.
In a large skillet, saute onion and peppers in oil until tender. Add garlic; cook 1 minute longer. Transfer to a 4-qt. slow cooker. Stir in the beans, corn, tomatoes and seasonings.
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2.
Cover and cook on low for 3-4 hours or until heated through. Serve with yogurt and olives if desired.
Nutrition Facts
3/4 cup: 149 calories, 2g fat (0 saturated fat), 0 cholesterol, 380mg sodium, 28g carbohydrate (5g sugars, 7g fiber), 8g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 vegetable.
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