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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 1 |
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Hearty and spicy, thrifty and vegan too. Ingredients:
2 (28 ounce) cans diced tomatoes |
1 (12 ounce) can red kidney beans |
1 cup mushroom, sliced |
1 cup corn |
1 jalapeno pepper, minced |
1 small onion, diced |
2 tablespoons chili powder |
1/2 teaspoon cumin powder |
1/2 teaspoon black pepper |
1/2 teaspoon tabasco sauce (to taste) |
1 tablespoon olive oil |
Directions:
1. In a large pot, sautee onions in oil until transluscent. Add mushrooms, and sautee until softened. Add tomatoes, beans, corn, and spices. Simmer for one hour, minimum. Better if simmered up to 2 hrs (covered) on low heat.
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