Type what you have

Ingredients

• ✓ red kidney bean
• olive oil
• garlic
• celery
• green onion
• tomato
• green chili
• cream of mushroom soup
• water
• dill
• shrimp

Instructions

1. 1 Warm the oil in a large saucepan over medium heat. Stir in the garlic, celery, and green onions. Cook, stirring frequently, until tender, about 3 minutes. Stir in beans, tomatoes, cream of mushroom soup, and water. Bring to a boil. Stir in dill, reduce heat to medium, and simmer 10 minutes. Stir in shrimp, and simmer until shrimp are pink, about 5 minutes.

By Kim Berley

Ingredients

• ✓ red kidney bean
• elbow macaroni
• celery
• mayonnaise
• onion
• red wine vinegar
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook macaroni in boiling water, stirring occasionally, until cooked through but firm to the bite, 6 to 8 minutes. Drain and rinse with cold water.
2. 2 Combine cooked macaroni, kidney beans, celery, mayonnaise, onion, red wine vinegar, salt, and pepper in a large serving bowl until well mixed. Chill in the refrigerator for at least 2 hours.

By Jennifer Rapp Griffis

Ingredients

• ✓ red kidney bean
• corn kernel
• onion
• cherry tomato
• lime juice
• lemon zest
• olive oil
• salt
• black pepper
• basil

Instructions

1. 1 In a large bowl, gently toss beans, corn, onion, tomatoes, lime juice, and lemon zest. Drizzle with olive oil, and season with salt and pepper. Mix in basil just before serving.

By Anna E

Ingredients

• ✓ red kidney bean
• ground beef
• onion
• tomato sauce
• kidney bean
• salsa
• chili seasoning mix
• black pepper
• garlic salt

Instructions

1. 1 Place ground beef and onion into a large nonstick saucepan over medium heat. Cook and stir until beef is browned and crumbly and onion is translucent, about 10 minutes. Drain grease if desired.
2. 2 Stir in tomato sauce, light and dark kidney beans, salsa, chili seasoning, pepper, and garlic salt until well combined. Reduce the heat to low and simmer for at least 1 hour before serving.

By Deb

Ingredients

• ✓ red kidney bean
• ground beef
• sausage
• onion
• tomato
• tomato sauce
• kidney bean
• mild salsa
• chili seasoning mix
• garlic powder

Instructions

1. 1 Heat a large skillet over medium-high heat. Add beef, sausage, and onion; cook and stir until beef and sausage are completely browned, 7 to 10 minutes; drain and discard grease.
2. 2 Stir in stewed tomatoes, tomato sauce, kidney beans, salsa, chili seasoning mix, and garlic powder. Bring to a boil, then reduce the heat to medium-low and simmer until flavors meld, 1 1/2 to 2 hours.

By Shelby Knockenhauer

Ingredients

• ✓ red kidney bean
• vegetable oil
• chicken
• tomato
• onion
• potato
• chili powder
• salt
• black pepper
• corn kernel

Instructions

1. 1 Heat the oil in a skillet over medium heat, and cook the chicken 10 minutes, or until juices run clear.
2. 2 Transfer chicken to a large pot over medium heat. Pour the tomatoes and kidney bean liquid into the pot. Mix in onions and potatoes. Season with chili powder, salt, and pepper. Cook 25 minutes, stirring occasionally, until vegetables are tender. Mix in kidney beans and corn, and continue cooking 10 minutes, or until heated through.

By SHREY

Ingredients

• ✓ red kidney bean
• sugar
• cornstarch
• salt
• mustard
• water
• cider vinegar
• green bean
• wax bean
• onion
• green pepper

Instructions

1. 1 Stir sugar, cornstarch, salt, mustard, water, and vinegar together in a small saucepan over medium heat. Bring to a boil and cook, stirring, for 1 minute. Remove from heat and let cool.
2. 2 Combine green beans, wax beans, kidney beans, onion, and green pepper in a large bowl; pour cooled dressing over all and toss to coat. Best if marinated for at least an hour before serving.

By Kim

Ingredients

• ✓ red kidney bean
• slow cooker liner
• ground beef
• green bell pepper
• onion
• tomato sauce
• tomato
• green chile
• chili seasoning mix
• cheddar cheese
• sour cream

Instructions

1. 1 Line a 5- to 6-quart slow cooker with a Reynolds Kitchen Slow Cooker Liner. Fit liner snugly against the bottom and sides of the bowl; pull top of liner over the rim. Set aside.
2. 2 Cook and stir ground beef, bell peppers, and onions in a large skillet over medium-high heat, stirring occasionally, until beef is browned and crumbly. Drain grease.
3. 3 Spoon beef mixture into the lined slow cooker. Add beans, tomato sauce, diced tomatoes and green chiles, and seasoning mix to beef mixture; stir gently with a wooden or plastic spoon.
4. 4 Cover and cook until hot and bubbly throughout, Low for 6 to 7 hours or High for 3 to 3 1/2 hours.
5. 5 Carefully remove the lid to allow steam to escape. Stir gently, then top with cheese and dollops of sour cream. Serve chili directly from the slow cooker liner.

By Reynolds KitchensR

Ingredients

• ✓ red kidney bean
• ground beef
• onion
• bacon
• baked bean
• black bean
• kidney bean
• great northern bean
• brown sugar
• yellow mustard
• soy sauce

Instructions

1. 1 Heat a large skillet over medium-high heat. Add ground beef and onion; cook and stir until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer beef mixture to a slow cooker.
2. 2 Cook bacon in the same skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer to paper towels to drain. Crumble into small pieces; add to the slow cooker.
3. 3 Add baked beans, black beans, light and dark kidney beans, great northern beans, sugar, mustard, and soy sauce to the slow cooker; stir to combine.
4. 4 Cover slow cooker; cook on Medium until flavors meld, about 4 hours.

By Mark Lackey

Ingredients

• ✓ red kidney bean
• olive oil
• onion
• garlic
• chili powder
• cayenne pepper
• portobello mushroom
• tomato
• salt
• black pepper

Instructions

1. 1 Heat oil in a large pot over medium heat, and cook onions until tender. Stir in garlic, chili powder, and cayenne pepper. Mix mushrooms into the skillet, and continue cooking, stirring frequently, 10 minutes, or until tender.
2. 2 Pour tomatoes and beans into the skillet. Season with salt and pepper. Reduce heat to low, cover, and simmer 40 minutes.

By GOURMETGUY

Ingredients

• ✓ red kidney bean
• vegetable broth
• spinach
• kidney bean
• black bean
• great northern bean
• pinto bean
• vegetable oil
• garlic powder
• salt
• black pepper

Instructions

1. 1 Place broth and spinach in a pot over medium heat, and cook 5 minutes, or until spinach is thawed. Mix in dark and light kidney beans, black beans and liquid, great northern beans and liquid, pinto beans and liquid, and oil. Season with garlic powder, salt, and pepper. Cook 30 minutes, stirring occasionally.

By MIKAYLASMOM

Ingredients

• ✓ red kidney bean
• ground beef
• onion
• taco seasoning mix
• white bean
• white kidney bean
• ranch-style bean
• pinto bean
• black bean
• white hominy
• tomato
• green chile pepper

Instructions

1. 1 Cook and stir ground beef in a skillet over medium high heat until browned and crumbly, 5 to 10 minutes; drain fat. Transfer beef to a slow cooker. Add onion; sprinkle in taco seasoning.
2. 2 Stir white beans, red kidney beans, white kidney beans, ranch-style beans, pinto beans, black beans, hominy, and tomatoes with green chiles into beef mixture. Cover slow cooker.
3. 3 Cook on Low until cooked through and flavors blend, 4 to 5 hours.

By Janelleh

Ingredients

• ✓ red kidney bean
• vegetable oil
• ground beef
• onion
• cabbage
• tomato sauce
• water
• beef bouillon cube
• cumin
• salt
• pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a large stockpot over medium-high heat. Add ground beef and onion; cook and stir until beef is well browned and crumbly and onion is translucent, 5 to 7 minutes. Drain fat.
3. 3 Transfer beef mixture to a slow cooker. Add cabbage, kidney beans, tomato sauce, water, bouillon, cumin, salt, and pepper; stir to combine.
4. 4 Cover and cook on Low for 6 to 8 hours or High for 4 hours, stirring occasionally.

By NANCYSCOTT1

Ingredients

• ✓ red kidney bean
• green bean
• yellow wax bean
• onion
• celery
• green bell pepper
• pimento pepper
• vinegar
• vegetable oil
• white sugar
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Mix green beans, yellow wax beans, kidney beans, onion, celery, green bell pepper, and pimento peppers in a bowl.
3. 3 Combine vinegar, oil, sugar, salt, and pepper in a saucepan; bring to a boil. Cook and stir until sugar is dissolved, about 5 minutes.
4. 4 Remove saucepan from burner and pour dressing over bean mixture; toss to coat. Refrigerate until flavors blend, 8 hours to overnight.

By ccormia

Ingredients

• ✓ red kidney bean
• ground beef
• onion
• taco seasoning mix
• ranch dressing mix
• shoepeg corn
• tomato
• green chile pepper
• black bean
• pinto bean
• chicken broth
• tomato

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
2. 2 Stir taco seasoning mix and ranch dressing mix into the ground beef; add shoepeg corn, diced tomatoes with green chile peppers, red kidney beans, black beans, pinto beans, chicken broth, and diced tomatoes. Bring the mixture to a simmer, stirring occasionally; cook until the tomatoes are softened, 30 to 60 minutes.

By steph

Ingredients

• ✓ red kidney bean
• ground beef
• garlic
• oregano
• chili powder
• basil
• kidney bean
• tomato
• corn
• sugar
• salt
• black pepper

Instructions

1. 1 Crumble ground beef into a skillet over medium heat. Stir garlic, oregano, chili powder, and basil into the beef; cook and stir until beef is completely browned, 7 to 10 minutes.
2. 2 Combine light red kidney beans, dark red kidney beans, diced tomatoes, and corn in crock of a slow cooker. Stir cooked ground beef into the bean mixture.
3. 3 Cook on Medium-Low for 2 hours. Stir sugar into the chili and continue cooking as long as you can wait, at least 6 hours. Season with salt and black pepper to serve.

By tmwood86

Ingredients

• ✓ red kidney bean
• olive oil
• onion
• garlic
• ground beef
• chili powder
• cumin
• kosher salt
• black pepper
• black bean
• tomato
• green chile pepper

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Add onion and garlic; cook, stirring frequently, until onion has softened and turned translucent, 4 to 5 minutes. Stir in ground beef, chili powder, cumin, salt, and black pepper; cook, stirring occasionally, until beef is lightly browned and crumbly, 5 to 8 minutes.
2. 2 Transfer beef mixture to a slow cooker; stir in black beans, kidney beans, and diced tomatoes with green chiles.
3. 3 Cover the slow cooker. Cook on Low, stirring occasionally, 8 to 10 hours.

By Sahara B

Ingredients

• ✓ red kidney bean
• burger-style crumble
• black bean
• kidney bean
• tomato
• tomato juice
• onion
• chili powder
• cumin
• garlic powder
• bay leaf
• salt
• pepper

Instructions

1. 1 In a large pot, combine meat substitute, black beans, kidney beans, diced tomatoes, tomato juice, onions, chili powder, cumin, garlic powder, bay leaves, salt and pepper. Bring to a simmer and cover. Let the chili simmer for at least 1 hour before serving.

By Julieliz

Ingredients

• ✓ red kidney bean
• bacon
• onion
• garlic
• pinto bean
• great northern bean
• baked bean
• chickpea
• ketchup
• molasses
• brown sugar
• worcestershire sauce
• mustard
• pepper

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving 2 tablespoons of drippings, crumble and set aside in a large bowl. Cook the onion and garlic in the reserved drippings until onion is tender; drain excess grease and transfer to the bowl with the bacon.
3. 3 To the bacon and onions add pinto beans, northern beans, baked beans, kidney beans and garbanzo beans. Stir in ketchup, molasses, brown sugar, Worcestershire sauce, mustard and black pepper. Mix well and transfer to a 9x12 inch casserole dish.
4. 4 Cover and bake in preheated oven for 1 hour.

By Kelly

Ingredients

• ✓ red kidney bean
• vegetable oil
• andouille sausage
• onion
• celery
• poblano pepper
• garlic
• chicken broth
• ham hock
• bay leaf
• black pepper
• thyme
• cayenne pepper
• hot sauce
• white rice
• green onion

Instructions

1. 1 Place beans in a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.
2. 2 Heat vegetable oil in a large pot over medium heat. Cook and stir sausage in hot oil until oils slightly release from sausage and edges brown, 5 to 7 minutes. Stir onion, celery, and poblano pepper into sausage; cook and stir until vegetables soften and start to turn translucent, 5 to 10 minutes. Stir garlic into sausage mixture; cook and stir until fragrant, about 1 minute.
3. 3 Stir red beans, chicken broth, ham hock, bay leaves, black pepper, thyme, cayenne pepper, and hot sauce into the sausage mixture; bring to a boil, reduce heat to low, and simmer gently, stirring occasionally, for 1 1/2 hours. Add salt and continue simmering until beans are soft, meat is tender, and desired consistency is reached, 1 1/2 to 2 hours more. Season with salt.
4. 4 Spoon rice into bowls, ladle red beans mixture over rice, and top with green onion.

By John Mitzewich

Ingredients

• ✓ red kidney bean
• olive oil
• onion
• garlic
• kielbasa sausage
• potato
• salt
• black pepper
• chicken broth
• water
• carrot
• kale
• elbow macaroni
• parmesan cheese

Instructions

1. 1 Heat olive oil in a stock pot over medium heat. Cook and stir onion and garlic in the hot oil until fragrant, about 1 minute. Add kielbasa; cook and stir until browned, about 5 minutes. Stir potatoes into kielbasa mixture, season with salt and pepper, and continue to cook and until the potatoes begin to brown, about 2 minutes.
2. 2 Pour chicken broth and water into the stock pot; add kidney beans, carrots, and kale. Bring the mixture to a boil, then reduce heat to medium-low; simmer soup for 45 minutes.
3. 3 Stir macaroni into the soup; continue cooking until the macaroni is tender yet firm to the bite, about 15 minutes more. Top each bowl with 1 tablespoon Parmesan cheese to serve.

By rnleeann

Ingredients

• ✓ red kidney bean
• onion
• garlic
• green pepper
• celery
• water
• fire-roasted diced tomato
• hot sauce
• thyme
• oregano
• paprika
• salt
• black pepper
• cayenne pepper

Instructions

1. 1 Heat a large nonstick pot over medium-high heat.
2. 2 Place onion and garlic into a food processor and pulse on and off to mince. Add to the heated pan. Chop bell pepper finely in the processor and add to pan. Repeat with the celery.
3. 3 Stir vegetables well and add 2 tablespoons water. Cook until soft, 6 to 10 minutes.
4. 4 Place 1/2 of the beans and tomatoes into the food processor. Process until all beans are coarsely chopped, just short of pureed.
5. 5 Stir the blended beans, whole beans, remaining tomatoes, hot sauce, thyme, oregano, smoked paprika, salt, black pepper, and cayenne. Cover tightly, reduce heat to lowest setting, and cook until flavors combine at least 30 minutes. Stir every 5 or 10 minutes.

By coldweatherkim

Ingredients

• ✓ red kidney bean
• celery
• onion
• green bell pepper
• garlic
• vegetable oil
• thyme
• oregano
• black pepper
• cumin
• cayenne pepper
• water
• liquid smoke
• bay leaf
• white rice
• salt

Instructions

1. 1 Place red beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight. Drain and rinse.
2. 2 Add celery, onion, bell pepper, and garlic to a blender and process until just shy of a puree.
3. 3 Add vegetable oil to a saucepan or stockpot over medium heat. Cook and stir vegetable mixture for 5 minutes. Add thyme, oregano, black pepper, cumin, and cayenne pepper. Cook, stirring regularly, for 2 minutes more.
4. 4 Add 6 cups water, the beans, liquid smoke, and bay leaves. Stir to combine and turn heat up to high. Bring to a boil, reduce heat to low, and let simmer until beans begin to fall apart, 2 to 3 hours.
5. 5 Bring remaining water and rice to a boil in another saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
6. 6 Pour most of the cooking liquid from the beans into a bowl and reserve. Remove bay leaves. Mash about 1/3 of the beans, adding as much of the reserved liquid as necessary to reach preferred thickness. Mix with the unmashed beans and season with salt. Serve beans over rice.

By Lauren Reese

Ingredients

• ✓ red kidney bean
• olive oil
• onion
• carrot
• celery
• garlic
• vegetable broth
• tomato
• elbow macaroni
• tomato sauce
• pea
• red wine vinegar
• salt
• black pepper
• cheddar cheese

Instructions

1. 1 Heat oil in a Dutch oven over medium-high heat. Add onion, carrot, and celery. Cook, stirring occasionally, until vegetables begin to soften, about 5 minutes. Add garlic and cook, stirring frequently, 1 minute more.
2. 2 Stir in broth, beans, tomatoes, pasta, and tomato sauce. Bring to a boil. Reduce heat and simmer, covered until pasta is tender, about 20 minutes. Add peas and vinegar. Cook, uncovered, until peas are heated through, 2 to 3 minutes more. Season with salt and pepper. Serve soup topped with cheese.

By Caitlyn Diimig, RD

Ingredients

• ✓ red kidney bean
• kidney bean
• garlic
• jalapeno pepper
• red bell pepper
• green bell pepper
• yellow onion
• celery
• olive oil
• garlic salt
• white sugar
• chili powder
• tomato paste
• tomato
• black pepper
• salt
• ground beef

Instructions

1. 1 Heat a large nonstick skillet over medium-high heat. Season ground beef with salt and pepper; cook and stir in batches in the hot skillet until browned and crumbly, 5 to 7 minutes per batch. Remove meat to a colander to drain and then set aside in a large bowl. Drain and discard grease from skillet between batches.
2. 2 While meat is cooking, combine stewed tomatoes, tomato paste, chili powder, sugar, and garlic salt in the bowl of a food processor; blend until smooth.
3. 3 Heat olive oil in a 16-quart pot over medium-high heat. Add celery, onions, green pepper, red pepper, jalapeno peppers, and garlic. Cook and stir until vegetables have softened and onion has turned translucent, 7 to 10 minutes. Add reserved meat, stewed tomato puree, and undrained light and dark red kidney beans. Simmer for 1 hour.

By John Neely

Ingredients

• ✓ red kidney bean
• cornbread
• parsley
• sour cream
• vegetable broth
• black bean
• tomato
• salt
• onion
• pork shoulder
• vegetable oil
• chili powder
• onion powder
• garlic
• cider vinegar
• dijon mustard
• brown sugar
• tomato sauce

Instructions

1. 1 Combine tomato sauce, brown sugar, mustard, vinegar, garlic, onion powder, and chili powder in a small saucepan; bring to a boil. Reduce heat to low; simmer for 5 minutes, stirring occasionally. Set barbecue sauce aside off heat.
2. 2 Heat oil in a large saucepan over medium-high heat. Add pork; cook, stirring occasionally, until brown on all sides, about 5 minutes. Transfer pork to a plate; set aside.
3. 3 Add onion and salt to the same saucepan; cook and stir over medium heat until onion is tender, about 4 minutes. Stir in reserved barbecue sauce, browned pork, undrained tomatoes, black beans, kidney beans, and broth; bring to a boil. Cover the saucepan, reduce heat, and simmer until pork is tender, about 10 minutes, stirring occasionally.
4. 4 Top servings with sour cream and parsley. Serve with warm cornbread.

By Hunt's

Ingredients

• ✓ red kidney bean
• parmesan cheese
• olive oil
• bread
• black pepper
• salt
• thyme
• basil
• tomato paste
• water
• flour
• mushroom
• red bell pepper
• sugar
• garlic
• carrot
• onion
• olive oil

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion, garlic and carrot; cook and stir until onion is tender and transparent. Stir in the sugar, red pepper and mushrooms and continue to cook until onion is browned.
3. 3 Sprinkle the flour over the vegetables and stir to blend. Cook for 1 minute then mix in the water and tomato paste. Season with basil and thyme. Mix in the beans and season with salt and pepper. Transfer to a greased casserole dish.
4. 4 Pour the remaining oil into a shallow dish. Dip one side of each slice of bread in the oil, then arrange on top of the casserole with the oiled side up. Sprinkle Parmesan cheese over the top.
5. 5 Bake for 10 to 15 minutes in the preheated oven, until the bread and cheese are toasted.

By Jennifer

Ingredients

• ✓ red kidney bean
• peanut butter
• tomato
• potato
• tomato sauce
• lentil
• water
• black pepper
• salt
• cinnamon
• oregano
• curry powder
• coriander
• bay leaf
• garlic
• celery
• onion
• carrot
• olive oil

Instructions

1. 1 Heat olive oil in a large soup pot over medium heat. Add carrots, onion, and celery. Cover and cook until onions are translucent, about 3 minutes. Add garlic, bay leaf, coriander, curry powder, oregano, cinnamon, salt, and pepper; saute for 2 minutes.
2. 2 Stir in water, lentils, and tomato sauce and increase heat to high. Cover and bring to a boil; this is necessary to aid in digestion.
3. 3 Slowly add potatoes, kidney beans, canned tomatoes, and peanut butter. Cover and boil for 3 minutes longer. Reduce heat to the lowest setting. Cover and cook until all vegetables are tender and flavors have melded, about 1 hour.

By natalie

Ingredients

• ✓ red kidney bean
• white rice
• salt
• bay leaf
• chicken broth
• garlic
• black pepper
• cajun seasoning
• cayenne pepper
• oregano
• garlic powder
• thyme
• white pepper
• onion
• celery
• green pepper
• bacon
• pork neck bone
• olive oil

Instructions

1. 1 Turn on a multifunctional pressure cooker, such as Instant Pot, and select the Sauté function. Add olive oil. Add bacon and pork neck bones to hot oil. Cook until browned on both sides, 5 to 7 minutes. Remove meat and set aside. Add bell pepper, celery, and onion; cook and stir for 1 to 2 minutes. Season with white pepper, thyme, garlic powder, oregano, cayenne pepper, Cajun seasoning, and black pepper. Mix in garlic and continue cooking until onion is translucent, 2 to 3 minutes.
2. 2 Mix kidney beans, chicken broth, salt, and bay leaves into vegetables in the pot; stir well to combine. Cancel Sauté mode and return meat to the pot. Close and lock the lid. Set vent to Sealing. Select High pressure, according to the manufacturer's instructions. Set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method, according to the manufacturer's instructions, about 10 minutes. Move the valve to the venting position and finish releasing pressure, about 5 minutes. Unlock and remove the lid.
4. 4 Remove pork bones from the pot. Use a fork to separate meat from bones and return meat back to the pot. Mix well. Serve with white rice.

By Diana71

Ingredients

• ✓ red kidney bean
• cilantro
• hot sauce
• corn
• yellow bell pepper
• red bell pepper
• green bell pepper
• black pepper
• salt
• lime juice
• pinto bean
• black bean
• chili powder
• cumin
• garlic
• onion
• olive oil
• chorizo sausage
• ground beef
• tomato

Instructions

1. 1 Pour tomatoes into a large stockpot and heat over medium heat.
2. 2 Meanwhile, cook and stir ground beef in a large skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer beef to the stockpot.
3. 3 Cook and stir chorizo in the skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer chorizo to the stockpot.
4. 4 Add oil to the skillet and heat over medium-high heat. Add onions and garlic; sauté until very well cooked and translucent, 7 to 10 minutes. Add cumin and chili powder and cook for about 3 more minutes. Transfer onions to the stockpot.
5. 5 Stir beans into the stockpot, then add lime juice, salt, and black pepper.
6. 6 Heat the skillet again over medium-high heat. Add bell peppers and lightly sauté for about 5 minutes. Add to the stockpot.
7. 7 Add corn to the stockpot and season with hot sauce, salt, and black pepper. Simmer for 30 minutes, then sprinkle cilantro on top and serve.

By Marla L