Another Meat-Free Monday favorite, so tasty and fast!
1 can (16 oz) hot chili beans, undrained
1 can (15 oz) black beans, rinsed and drained
1 can (14-1/2 oz) Mexican stewed tomatoes
1 cup frozen corn, thawed
1/2 cup chunky salsa
1/2 cup coarsely chopped green pepper
1/2 cup coarsely chopped sweet red pepper
1 tbsp ground cumin
2 tsp chili powder
4 tbsp sour cream
4 tbsp shredded cheddar cheese
In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are crisp tender. Top each serving with sour cream and cheese.