Maris’ corn & beans – eat w/Tortilla Scoops

(from erma’s recipe box)

For my gut, I skipped the jalapeno pepper, but added some small pieces of stew meat.

Source: Crock-Pot Cookbook (from RecipeThing user kintyre)

Prep time: 15 minutes
Serves 6 people

Categories: dinner, soup

Ingredients

  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 1 or 2 jalapeno peppers, diced
  • 1 clove garlic, minced
  • 2 cans (16 ounces) light red kidney beans, rinsed and drained
  • 1 bag (16 ounces) frozen corn
  • 1 can (14 1/2) ounces diced tomatoes, undrained
  • 1 green bell pepper, cut into 1 inch pieces
  • 2 teaspoons medium-hot chili powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon black pepper
  • 1 carton (8 ounces) plain yogurt (optional)
  • Sliced black olives (optional)

Directions

  1. Heat oil in medium skillet.

  2. Add onion, jalapeno pepper and garlic; cook 5 minutes.

  3. Add onion mixture, beans, corn, tomatoes with juice, bell pepper; chili powder, salt, cumin, and black pepper to Crock-pot slow cooker.

  4. Cover and cook on LOW 7 to 8 hours or on HIGH for 2 to 3 hours or until done.

  5. Spoon corn and beans into bowls.

  6. Serve with yogurt and black olives, if desired.

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