Authentic Southwestern Corn & Bean Stew Recipe | Easy & Flavorful

Southwestern Corn and Beans

Prep Time 15 minutes
Cook Time 7 to 8 hours (LOW) • 2 to 3 hours (HIGH)

YIELD Makes 6 servings

INGREDIENTS

1 tablespoon olive oil 1 large onion, diced 1 or 2 jalapeño peppers,* chopped 1 clove garlic, minced 2 cans (about 15 ounces each) light red kidney beans, rinsed and drained 1 bag (16 ounces) frozen corn, thawed 1 can (about 14 ounces) diced tomatoes 1 green bell pepper, cut into 1-inch pieces 2 teaspoons chili powder 3/4 teaspoon salt 1/2 teaspoon ground cumin 1/2 teaspoon black pepper Sour cream or plain yogurt (optional) Sliced black olives (optional) *Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.

PREPARATION:

Slow Cooker Directions

1. Heat oil in medium skillet over medium heat. Add onion, jalapeño pepper and garlic; cook and stir 5 minutes.
2. Transfer to slow cooker. Add beans, corn, tomatoes, bell pepper, chili powder, salt, cumin and black pepper to slow cooker; mix well. Cover; cook on LOW 7 to 8 hours or on HIGH 2 to 3 hours.
3. Serve with sour cream and black olives.

Serving Suggestion For a party, spoon this colorful vegetarian dish into hollowed-out bell peppers or bread bowls. This recipe appears in: Southwestern