1 tsp oil
1 pkg (7 oz/200 g) sliced mushrooms
1 red or green pepper, chopped
1 cup frozen corn kernels
1 can (19 oz/540 ml) low sodium black kidney beans, drained and rinsed
1 can (19 oz/540 ml) chickpeas, drained and rinsed
1 can (28 oz/796 ml) diced tomatoes
1⁄2 cup sundried tomatoes packed in oil, coarsely chopped
1⁄2 cup water
Toppings (optional): Grated cheese, chopped green onions, sour cream, salsa, guacamole (try Epicure's Poco Picante Salsa Mix or Guacamole Dip Mix)
- Heat oil in a fry pan over medium-high; add mushrooms. Cook, stirring frequently 5 min.
- Stir in seasoning, pepper, corn, beans, chickpeas, tomatoes and water; simmer for 10 min or until veggies are tender.
- Spoon into bowls and garnish with toppings, if desired.