I eat this everyday and never get sick of it!
- 1 Tbsp olive oil
- 1 red onion
- 1 green bell pepper
- 2 garlic cloves, minced
- 1 (15 oz) can dark red kidney beans
- 1 (14 1/2 oz) can diced tomatoes
- 1 (15 oz) can black beans
- 1 (15 oz) can chickpeas
- 1 Cup frozen corn
- 3 Tbsp peanut butter
- 1 (heaping) Tbsp curry powder
- 1 (heaping) Tbsp ground cumin
- 1 (heaping) Tbsp ground ginger
- Juice from half lemon
- Salt to taste
- Heat oil in large pot on medium heat.
- Add onion and pepper to pot. Sauté about 5 min.
- Add garlic.
- Cook one minute, stirring frequently.
- Add curry powder, cumin and ginger to the pot. Stir and let cook one minute.
- Add the tomatoes with their juices.
- Add the kidney beans with their juices.
- Add peanut butter and stir gently.
- Add the rinsed and drained black beans and garbanzos to the skillet and stir.
- Reduce the heat to low, and simmer gently uncovered about 20 min
- Add corn, lemon juice, and salt to taste; cook 5 min.