Bursting with Southwestern flavors, this zesty veggie medley can be served either as a side dish or a meatless meal. A dollop of yogurt adds a cool and creamy finishing touch.
—GERALD HETRICK ERIE, PA
PREP: 25 MIN. • COOK: 3 HOURS • MAKES: 10 SERVINGS
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
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.
NOTE Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.