Categories: dinner, soup

Ingredients

• 1 tablespoon olive oil
• 1 large onion, diced
• 1 or 2 jalapeno peppers, diced
• 1 clove garlic, minced
• 2 cans (16 ounces) light red kidney beans, rinsed and drained
• 1 bag (16 ounces) frozen corn
• 1 can (14 1/2) ounces diced tomatoes, undrained
• 1 green bell pepper, cut into 1 inch pieces
• 2 teaspoons medium-hot chili powder
• 3/4 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon black pepper
• 1 carton (8 ounces) plain yogurt (optional)
• Sliced black olives (optional)

Directions

1. Heat oil in medium skillet.

2. Add onion, jalapeno pepper and garlic; cook 5 minutes.

3. Add onion mixture, beans, corn, tomatoes with juice, bell pepper; chili powder, salt, cumin, and black pepper to Crock-pot slow cooker.

4. Cover and cook on LOW 7 to 8 hours or on HIGH for 2 to 3 hours or until done.

5. Spoon corn and beans into bowls.

6. Serve with yogurt and black olives, if desired.

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