2 tablespoons vegetable oil
1 onion, diced
1 teaspoon ground cayenne
pepper2 teaspoons dried oregano
1 pound frozen corn kernels
2 (14.5 ounce) cans Mexican-style stewed tomatoes
1 (15 ounce) can pinto beans, drained
1 (15 ounce) can kidney beans, drained
2 teaspoons chicken bouillon granules
1 cup water
0.5 teaspoon salt
0.25 teaspoon ground black
pepper1.5 cups tomato sauce
2 tablespoons tomato paste
Directions
1. In a large pot, cook onion in oil over medium heat 1 minute. Stir in cayenne and oregano and cook 1 minute more. Stir in corn, tomatoes, pinto beans, kidney beans, chicken bouillon granules, water, salt,
pepper, tomato sauce and tomato paste. Cook, uncovered.