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Prep Time: 25 Minutes Cook Time: 180 Minutes |
Ready In: 205 Minutes Servings: 10 |
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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. 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:
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. Yield: 10 servings.
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