Crockpot corn and beans

Name: Crockpot corn and beans Recipe
Prep time: 15 min
Total time: 15 min
Yield: 6
Ingredients: 1 TBSP olive oil; 1 large onion diced; 1 or 2 jalapeno peppers diced; 1 clove garlic minced; 2 cans (16 ounces) light red kidney beans rinsed and rained; 1 bag (16 ounces) frozen corn; 1 can (14.5 ounces) diced tomatoes undrained; 1 green bell pepper cut into 1-inch pieces; 2 tsp medium-hot chili powder; 3/4 tsp salt; 1/2 tsp ground cumin; 1/2 tsp black pepper

Minutes to Prepare: 15

Number of Servings: 6

Ingredients

1 TBSP olive oil1 large onion, diced1 or 2 jalapeno peppers, diced1 clove garlic, minced2 cans (16 ounces) light red kidney beans, rinsed and rained1 bag (16 ounces) frozen corn1 can (14.5 ounces) diced tomatoes, undrained1 green bell pepper, cut into 1-inch pieces2 tsp medium-hot chili powder3/4 tsp salt1/2 tsp ground cumin1/2 tsp black pepper

Directions

Heat oil in medium skillet. Add onion, jalapeno pepper and garlic, cook 5 minutes. Add onion mixture, beans, corn tomatoes with juice, bell pepper, chili powder, salt, cumin and black pepper to crockpot. Cover and cook on Low 7 to 8 hours, on high 2 to 3 hours.

Spoon corn and beans into bowls. Serve with yogurt and black olives, if desired.

Number of Servings: 6

Recipe submitted by SparkPeople user MICHELLE2008.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 187.6
Total Fat: 3.4 g
Cholesterol: 0.0 mg
Sodium: 462.9 mg
Total Carbs: 35.4 g
Dietary Fiber: 9.6 g
Protein: 7.8 g

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