My middle son, my oldest twin and self proclaimed vegetarian (although will eat chicken strips and an occasion cheese burger) loves spicy food. Anything with beans, chilies and a bite is just fine with him. He even eats onions like potato chips, honest!
This recipe was thrown together for him..a little on the mild side tonight after eating raw onions by the handful! He must have approved as he gobbled up two bowls. Made in the microwave, this was a one dish supper. You can easily cook this on the stove, in the oven or a big pot in the crock pot. My advice…at least double the recipe. You will be glad you did.
Chili Beans Succotash
ingredients
- 1 – 26 oz. can Bush’s Chili Beans
- 1 – 14.5 oz. tomatoes, diced
- 1 – 4 oz. can green chilies, I used 2 Tablespoons
- 1 cup frozen lima beans
- 1 cup frozen whole kernel corn
- 1/4 to 1/3 cup diced onions
- 1/2 Tablespoon cumin
- 1 teaspoon chili, I didn’t use this time
- 1/2 teaspoon ground garlic
- 1/4 teaspoon dried oregano
Directions:
Mix in a 2 quart microwave (my microwave is 1100 watt) safe bowl. Cook 22 minuted or until lime beans and corn are your desired texture. Stirring every 5 minutes. Carefully remove from microwave oven. Top servings with any remaining green chilies, sour cream, shredded cheese…whatever you top chili with will be perfect.
One of these delicious breads would go great with your Chili Bean Succotash. I made pumpkin biscuits tonight and will the recipe when the post is live.
