Ingredients

• 3 tablespoons cooking oil
• 1 pound lean round steak, cut into bite-sized strips (turkey can be substituted)
• 1 cup chopped onion
• 1 cup chopped red and/or green bell peppers
• 2 cloves garlic, minced
• 1 16-ounce can kidney beans and liquid
• 2 cups chopped tomatoes
• 1 16-ounce can tomato sauce, low sodium
• 1 cup beef broth
• 1 11-ounce package Frieda's Blackeyed Peas
• 1 to 2 Frieda's Dried Habanero Chiles, reconstituted according to package directions, seeded and finely chopped
• 2 tablespoons Frieda's Fresh Cilantro, chopped
• 1 tablespoon Frieda's Fresh Basil, chopped
• 1 tablespoon packed brown sugar
• 1 teaspoon Worcestershire sauce
• 1 Frieda's Bay Leaf
• 1 cup niblet corn, low sodium
• Salt to taste
• Serve with grated cheddar and warm tortillas.

Instructions

1. In a large Dutch oven or stockpot, heat half of the oil. Brown meat in hot oil on all sides. Remove from pan with a slotted spoon. Drain off fat. Add remaining oil to pan, saute onion, bell pepper and garlic for 3 minutes. Stir in cooked beef, kidney beans and liquid, chopped tomatoes, tomato sauce, broth, blackeyed peas, habanero chiles, cilantro, basil, brown sugar, Worcestershire and bay leaf. Bring the mixture to a boil. Reduce heat and simmer, partially covered for 35 to 45 minutes, or until vegetables are tender. Stir in corn and salt to taste and cook 5 minutes more. Remove bay leaf. Serve in bowls topped with shredded cheese and pass warm tortillas.