Print Friendly

Recipe Source: Alberta LeBlanc

Prep/Cooking Time: 1 hour 15 minutes

Ingredients:

dash olive oil for sauteing
1 onion chopped
1 bell pepper chopped
3 or 4 garlic cloves chopped fine
1 cup frozen corn
1 can garbonza (chick peas) drained and rinsed
1 can Rotel Brand tomatoes or whole tomatoes with 1 small can green chilies
1 large can whole tomatoes juice and all
salt and pepper to taste
chili powder
paprika
crushed red pepper flakes (very little)
cumin

Directions:

Saute the onion, bell pepper and garlic in olive oil. Add the seasonings while sauteing, leaving the cumin until last. Saute for about 5 to 6 minutes watching not to burn veggies.

Add the corn and beans and saute another 10 minutes. Add the Rotel and whole tomatoes squishing them a little. Add a can of water and simmer for another 30 minutes or until thicker. Remove from heat and add cumin.

I serve this with fresh lime, sour cream and avocado pieces. Yummy! It’s good for the soul. A nice green salad with spinach greens, sprouts and walnuts go well with this dish.