Ingredients
6
6 servings
- •2 tablespoons vegetable oil
- •1 medium onion, diced
- •2 teaspoons dried oregano
- •1 teaspoon ground cayenne pepper
- •1 (16 ounce) package frozen corn kernels
- •2 (14.5 ounce) cans Mexican-style stewed tomatoes
- •1 (15 ounce) can pinto beans, drained
- •1 (15 ounce) can kidney beans, drained
- •1.5 cups tomato sauce
- •1 cup water
- •2 tablespoons tomato paste
- •2 teaspoons chicken bouillon granules
- •0.5 teaspoon salt
- •0.25 teaspoon ground black pepper
Instructions
- Heat oil in a large pot over medium heat. Add onion; cook and stir until softened, about 5 minutes. Stir in oregano and cayenne pepper; cook until fragrant, about 1 minute.
- Add corn, stewed tomatoes, pinto beans, kidney beans, tomato sauce, water, tomato paste, bouillon, salt, and pepper; stir to combine. Cook until heated through and slightly thickened, 10 to 15 minutes.
Nutritional Facts
Per 6 servings
- Calories: 391
- Carbohydrate: 71g
- Fat: 7g
- Fiber: 20g
- Protein: 19g
- Sugar: 12g
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