After a decadent and delicious holiday season I have come to one very important conclusion...
Here's to a happy and healthy new year!
Recipe by: Shannon, ikneadtobake
1 yellow bell pepper, chopped
1 green bell pepper, chopped
1 small onion, large dice
2 cloves garlic, minced
1 Tbsp diced jalapeño
2 Tbsp olive oil
15 oz can whole kernel corn, drained and rinsed
15 oz can pinto beans, drained and rinsed
15 oz can red kidney beans, drained and rinsed
28 oz can crushed tomato
2 c. water
1/2 tsp chili powder
1/2 tsp chipotle chili powder
garlic salt, to taste
optional toppings: cheese, cilantro, diced green onion, diced red onion, avacado, sour cream
Directions: On a cast iron skillet* heat 1 tablespoon of olive oil over medium-high heat and add chopped bell pepper. Cook, stirring frequently, until the skin of the bell pepper has small spots of char on it but still have a little bit of a "crunch" - about 3 minutes. Remove from pan. Heat the remaining tablespoon of oil and add onion, jalapeño, and garlic. Cook until onions are soft and translucent. Remove from pan.
In a large pot over medium heat add the cooked bell pepper and onion mixture, along with the remaining ingredients. Simmer for at least 10 minutes to allow flavors to combine. Adjust seasoning to taste. Serve with desired toppings.