Chili Succotash Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
2 tbsp: Vegetable oil,
1/2 large: Onion, chopped
1 large: Red bell pepper, diced
1: Jalapeno, seeded & diced
1 tbsp: Cumin,
1 tbsp: Chili powder,
3 can: Corn, (11 oz each) --
Drained,
2 can: Kidney beans, 16 oz
3 tbsp: Cilantro, chopped
Directions:
Heat the oil in a large saucepan or skillet. Add the onion and bell
pepper and stir until the vegetables have softened slightly, about 2
minutes. Add the jalapeno, cumin and chili powder and cook another 30
seconds. Add the corn and bring to a boil. Simmer for 2 minutes.
Add the beans and cilantro and return to a boil. Remove from heat.
Serve 2 1/2 cups. Reserve 2 cups for Soft Veggie Tacos. Reserve 2
cups for Braised Beef Chili.
Recipe By : Dinners Ready
From: Meg Antczak Date: 06-22-95 (22:53) (159)
Fido: Cooking
Source from luhu.jp
pepper and stir until the vegetables have softened slightly, about 2
minutes. Add the jalapeno, cumin and chili powder and cook another 30
seconds. Add the corn and bring to a boil. Simmer for 2 minutes.
Add the beans and cilantro and return to a boil. Remove from heat.
Serve 2 1/2 cups. Reserve 2 cups for Soft Veggie Tacos. Reserve 2
cups for Braised Beef Chili.
Recipe By : Dinners Ready
From: Meg Antczak Date: 06-22-95 (22:53) (159)
Fido: Cooking
Source from luhu.jp