cans (15 to 19 ounces each) red kidney beans, rinsed and drained
1-1/2
cups each coarsely chopped zucchini and carrots
1
can (15 ounces) crushed tomatoes in purée, undrained
1
can (7 ounces) whole kernel corn, drained
1
can (4-1/2 ounces) chopped green chilies, drained
1/4
cup Frank's® RedHot® Original Cayenne Pepper Sauce
1
tablespoon ground cumin
Prep Time
15 minutes
Cook Time
25 minutes
1. Heat 1 tablespoon oil in large saucepot. Cook and stir onion and garlic 3 minutes or just until tender. Add remaining ingredients; stir until well blended.
2. Heat to boiling. Reduce heat to medium-low. Cook, partially covered, 20 minutes or until vegetables are tender and flavors are blended. Serve with hot cooked rice. Garnish with sour cream or shredded cheese, if desired.
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