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.
