Save on Pinterest

Fiesta Corn and Beans

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
  • Total Time
    Prep: 25 min. Cook: 3 hours
  • Makes
    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

  • 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.
  • 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.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • Starr
    Oct 29, 2019

    I had to make some changes to the recipe. I had tried it with the seasonings called for but it didn't have any taste to me so I added about half a packet of taco seasoning that I was using for another recipe. All in all it was really good and definitely plan on trying again.