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Ingredients14 m servings 313 cals
Original recipe yields 4 servings
- Heat oil over medium heat in a large skillet. Cook onion, bell pepper and garlic in hot oil for 4 to 5 minutes or until tender. Stir in undrained canned diced tomatoes, canned corn, edamame and thyme.
- Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes or until heated through. Season to taste with salt, black pepper and a few dashes bottled hot pepper sauce. Serve with additional bottled hot pepper sauce.
Per Serving: 313 calories; 13.1 g fat; 34.6 g carbohydrates; 19 g protein; 0 mg cholesterol; 580 mg sodium. Full nutrition
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