Ingredients and Weight: - 2 cans (15 ounces each) kidney beans, rinsed and drained - 2 cups fresh corn kernels (from about 4 ears) - 1 red bell pepper, chopped - 1 green bell pepper, chopped - 1 onion, chopped - 2 cloves garlic, minced - 1 (15 ounce) can diced tomatoes, undrained - 1 cup vegetable broth - 1 teaspoon chili powder - 1/2 teaspoon cumin - 1/4 teaspoon cayenne pepper - Salt and pepper to taste
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Difficulty Level: 2 (Easy)
Preparation Method Steps: 1. Heat a large skillet or Dutch oven over medium heat. 2. Add the onion and garlic and cook until softened, about 5 minutes. 3. Add the bell peppers and continue cooking until softened, about 5 more minutes. 4. Stir in the kidney beans, corn, tomatoes, vegetable broth, chili powder, cumin, cayenne pepper, salt, and pepper. 5. Bring to a simmer and cook for 20 minutes, or until the vegetables are tender and the sauce has thickened.
Nutritional Information: - Calories: 250 per serving - Protein: 15 grams per serving - Carbohydrates: 45 grams per serving - Fat: 5 grams per serving
Dish Characteristics: - Creamy and flavorful - Colorful and visually appealing - Easy to make - Perfect for a crowd
User Comments: - "This was a delicious and easy dish to make. I used canned kidney beans and corn, but you could also use frozen or fresh if you have them on hand." - "I added a bit of shredded chicken to this recipe and it was even better. It's a great way to use up leftover chicken." - "I served this over rice and it was the perfect comfort food on a cold night."
Special Precautions and Tips: - If you are using dried kidney beans, be sure to soak them overnight before cooking. - You can add other vegetables to this recipe, such as zucchini, squash, or carrots. - If you don't have chili powder, you can use paprika instead.