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BEANS MAINS MY MEXICAN | SPANISH

CHILI BEANS WITH ROASTED PEPPERS AND CORN

CHILI BEANS WITH ROASTED PEPPERS AND CORN

Sauteed sweet onion and red roasted peppers in extra virgin olive oil. Combined chili beans and corn. Seasoned with tarragon!

Makes 6 cups

3 T. extra virgin olive oil

1 c. diced sweet onion

7 oz. jar sweet red roasted peppers, diced

17 oz. can whole kernel corn including liquid

30 oz. can chili beans including liquid (Bush’s brand is gluten-free)

1 t. dried tarragon

salt and black pepper

In medium saucepan, over medium heat, melt oil. Add onion and roasted peppers; salt and pepper lightly, then sauté till onion wilts and becomes golden and sweet.

Add corn, beans and tarragon. Stir well, then simmer, uncovered, for 20 minutes, stirring occasionally.

Notes: Leftover beans thicken somewhat, but they keep well and stay flavorful.

By Sharon Lee Davies-Tight

AFC GLOBAL™. Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Recipes By Request™. Word Warrior GLOBAL™. Word Warrior Davies-Tight™. WW PREMIUM CONTENT™. HAPPY WHITE HORSE™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.