Southwestern corn and beans

• 2 cans (15 oz each) kidney beans, rinsed and drained
• 1 bag (16 oz) frozen corn
• 1 can (14 oz) diced tomatoes
• 1 green pepper, cut in 1 in. pieces
• 1 large onion, chopped
• 1 or 2 jalapeno peppers, diced
• 1 clove garlic, minced
• 2 tsp. chili powder
• ½ tsp salt
• ½ tsp ground cumin
• ½ tsp black pepper

Combine all ingredients in slow-cooker; stir to blend. Cover; cook on LOW 7 to 8 hours or on HIGH 2 to 3 hours. Alternately, simmer in Dutch oven for 2 to 3 hours.

optional toppings

• grated cheddar or jack cheese
• sour cream
• lime wedges
• black olives
• chopped green onions

Variations for serving

• Serve as a stew with toppings
• Serve over tortilla chips or Fritos
• Use as a meat substitute for taco salad
• Add 4 cups chicken stock at the beginning for soup
• Use as a meat substitute for tacos
• Use as filling in corn or flour tortillas
• Add ground beef or diced chicken for a heartier dish