Crockpot corn and beans

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

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.