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Fiesta Corn and Beans Recipe

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.
TOTAL TIME: Prep: 25 min. Cook: 3 hours YIELD:10 servings

Ingredients

  • 1 large onion, chopped
  • 1 medium green pepper, cut into 1-inch pieces
  • 1 to 2 jalapeno peppers, seeded and sliced
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 2 cans (16 ounces each) kidney beans, rinsed and drained
  • 1 package (16 ounces) frozen corn
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 teaspoon chili powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon pepper
  • Optional toppings: plain yogurt and sliced ripe olives

Directions

  • 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.
  • 2. Cover and cook on low for 3-4 hours or until heated through. Serve with yogurt and olives if desired. Yield: 10 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts

3/4 cup (calculated without optional toppings) equals 149 calories, 2 g fat (trace saturated fat), 0 cholesterol, 380 mg sodium, 28 g carbohydrate, 7 g fiber, 8 g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 vegetable.