Ingredients:
1/2-3/4 Pounds Bacon, Strips
2 Cups Fresh Shucked Corn
1 Can Kidney Beans
1 Can Red Kidney Beans
1 Can Tomatoes
1 Large Onion, Chopped
1 Orange Bell Pepper, Chopped
2 Tablespoon Chili Powder
1 Teaspoon Cayenne Pepper
1 Teaspoon Ground Cumin
1/2 Teaspoon Garlic Salt
1 Cup Shredded Cheddar Cheese
Sour Cream [Optional]
Chips [Optional]
Information:
Serving Size 8
345 Calories Per Serving
14 Grams Of Fat
Cooking Directions:
Fry bacon until well crispy. Place on a napkins to soak up extra oil. Drain the pan and reserve bacon grease in a heavy skillet. Drain the cans of beans and tomatoes, save the juices. Now pour all reserved juice and chopped vegetables into the heavy skillet with the bacon fat. Saute the vegetables until liquid has been reduced by 1/2. Now add in the corn beans, tomatoes, all spices and herbs. Heat to a rolling boil, reduce heat and simmer for 3 minutes. Stir in the shredded cheese and top with crumbled bacon and serve hot.
