- 1 can (15 oz) chili (you can use meatless chili, chili without beans, hot dog chili, etc.)
- 1 can (14 1/2 oz) Mexican-style stewed tomatoes, drained and chopped
- 1 cup cooked black-eye peas (canned ones work)
- 1 cup cooked corn (canned ones work)
- 1 cup diced green bell pepper
- 1 cup diced zucchini
- 1 cup diced yellow squash
- 1/2 cup minced cilantro, if desired
Toppings: shredded cheese, minced green onion, sour cream, or any other desired topping
- Combine first 8 ingredients in a 3 quart saucepan.
2. Bring to a boil.
3. Cover, reduce heat, simmer for 15 minutes or until vegetables are tender.
4. Pour into a bowl and serve with desired toppings.
Do you have a flavor that, whenever you taste it, takes you back to your childhood? This is one of those flavors for me. My mom used to make this and I have always loved it. It’s so easy, colorful, flavorful, and filling!
I typically use canned black-eye peas and corn, but you can use fresh ones. We usually add the minced green onions (I forgot tonight…) as another topping, but really, the possibilities are endless.