- 2 tablespoons [30 mL] vegetable oil
- 1 medium-size onion, chopped
- 1 medium-size green pepper, chopped
- 1 [28-ounce / 796-mL] can stewed Mexican-style tomatoes or 1 [19-ounce / 540-mL] can spicy stewed Mexican-style tomatoes
- 1 cup [250 mL] chicken broth
- 1 teaspoon [5 mL] chili seasonings
- 1 [14-ounce / 398-mL] can kidney beans, undrained
- 1 [12-ounce / 340-mL] can corn kernels, drained
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- In a large frypan, over medium heat, preheat vegetable oil.
- Brown chopped onion and green pepper for 3 minutes.
- Mix in tomatoes, chicken broth and chili seasoning.
- Bring to a boil, cover and simmer for 5 minutes.
- Mix in undrained kidney beans and drained corn kernels.
- Cover and cook for 5 minutes longer, stirring from time to time.
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