Fiesta Corn And Beans

• 1 large onion, chopped
• 1 medium green pepper, cut into 1-inch pieces
• 1 to 2 jalapeno peppers, seeded and sliced
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 2 cans (16 ounces each) kidney beans, rinsed and drained
• 1 package (16 ounces) frozen corn
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 teaspoon chili powder
• 3/4 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon pepper
• Optional toppings: plain yogurt and sliced ripe olives

1. In a large skillet, saute onion and peppers in oil until tender. Add garlic; cook 1 minute longer. Transfer to a 4-qt. slow cooker. Stir in the beans, corn, tomatoes and seasonings.
2. Cover and cook on low for 3-4 hours or until heated through. Serve with yogurt and olives if desired.

onion, green pepper, jalapeno peppers, olive oil, garlic, kidney beans, corn, tomatoes, chili powder, salt, ground cumin, pepper, olives

Taken from www.tasteofhome.com/recipes/fiesta-corn-and-beans/ (may not work)