1 medium green pepper, diced
1 medium onion, chopped
2 garlic cloves, minced
1 tbsp. olive oil
14 1/2 oz. can chicken broth
1/2 tsp. ground cumin
15 oz. can Bush's Black Beans, drained
16 oz. can Bush's Pinto Beans, drained
10 oz. can diced tomatoes and green chilies, undrained
10 oz. pkg. frozen corn, thawed
1 tbsp. red wine vinegar

In a large skillet, sauté green pepper, onion and garlic in oil for 3 minutes. Stir in broth and cumin. Bring to a boil. Reduce heat, cover and simmer for 15 minutes. Add black beans, pinto beans, tomatoes, corn and vinegar. Heat thoroughly. Serve over rice. Delicious with grilled chicken.