Chili Succotash
serves 4
Succotash is a Native American corn stew that traditionally contains lima beans, but we've substituted kidney beans instead. Use leftovers to make vegetable soft tacos or braised beef chili.
This recipe is part of Andrew Schloss's Sunday Dinners.
2 tablespoons corn oil
1/2 large onion, chopped
1 large red bell pepper, stemmed, cored and diced
1 jalapeno pepper, stemmed, seeded and minced
1 tablespoon ground cumin
1 tablespoon chili powder
3 (11-ounce) cans niblets corn
2 pounds cooked kidney beans, home-cooked or canned
3 tablespoons chopped cilantro leaves (about 1 bunch)
prep: 5 minutes
total: 10 minutes
large saucepan or skillet
1. In a large sauce pan or skillet, heat the oil. Add the onion and bell pepper and stir until the vegetables are slightly soft, about 2 minutes.
2. Add the jalapeno, cumin and chili powder and cook another 30 seconds.
3. Add the corn and heat until boiling. Simmer for 2 minutes. Add the beans and cilantro and return to a boil before serving.
