(16-ounce) can red kidney beans, drained and rinsed
1
(15-1/4-ounce) can corn, drained
1
(13-3/4-ounce) can vegetable broth
1-1/2
teaspoons TABASCO® brand Pepper Sauce
1
teaspoon salt
Heat oil in 4-quart saucepan over medium heat. Add potatoes and onion; cook about 5 minutes, stirring occasionally. Add chili powder; cook 1 minute, stirring frequently.
Stir in beans, corn, vegetable broth, TABASCO® Sauce and salt. Heat to boiling over high heat. Reduce heat to low; cover and simmer 15 to 20 minutes or until potatoes are tender, stirring occasionally.
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