Recipe: Mexican Heartburn Chili (no meat, using sofrito, corn and greens)

MEXICAN HEARTBURN CHILI

"All measurements are approximate. Use more or less of each to taste."

2 cups cooked kidney beans
2 cups cooked garbanzo beans
14 oz Goya frozen or canned sofrito (red or green)
1 (4 oz) can green chiies (optional)
10 to 12 oz frozen corn
4 to 6 oz frozen spinach (or other greens)
1 (14 oz) canned diced tomatoes*
Water or beer, as needed

Add water or beer to cover/taste. (Do not add any other salt or spices, that is taken care of by the Sofrito.)

Simmer about an hour.

*Too hot or spicy? Add another can of tomatoes.

SERVING SUGGESTIONS:
- Serve with tortillas, rice, refried beans, or sharp cheddar.
- Use less water or beer and you have a great burrito stuffing.

From: Cheryl, PA