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Recipe Source: Alberta LeBlanc

Prep/Cooking Time: 1 hour 15 minutes


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
crushed red pepper flakes (very little)


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.