| 12 | 37 | 201 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 7 min | 30 min | 4 |
| 1 10 oz | Frozen yellow corn kernels |
| 1 1/2 cup | Red kidney beans, canned, drained |
| 4 large | Tomato (Diced) |
| 1 large pepper(s) | Red bell pepper (Diced) |
| 1 medium pepper(s) | Green bell pepper (Diced (large pepper)) |
| 1 medium | Red onion (Diced) |
| 2 tbsp | Extra virgin olive oil |
| 2 clove(s) | Garlic (Minced) |
| 2 tbsp | Sea Salt |
| 1/2 tbsp | Chili powder |
| 1 tsp | Cumin |
| 1/4 tsp | Cayenne pepper (Optional: ¾ c of cooked high quality protein) |
1. Heat a large pot over medium heat and add the oil and onion
2. Sauté for 3 minutes and add the corn, garlic, cumin, sea salt, chili powder and cayenne pepper
3. Sauté for another 4 minutes, then add the tomatoes, kidney beans, green bell peppers, red bell peppers and cover
4. Turn heat to low and simmer for 30 minutes
5. Add more sea salt to taste and curl up with your favorite blanket to fully savor this dish!
Red Kidney Beans
are a good source of protein and are high in fibre which makes them great for digestive health!
| Meat Alternative | 0.5 |
| Vegetables | 3.7 |
