Fall Corn Succotash

Ingredients

• 8 oz bacon
• 8 oz diced fresh yellow onions
• 8 oz tri-pepper mix (diced fresh green, red, and yellow bell peppers)
• 3 cups frozen corn kernels (about 14 oz)
• 2 cups frozen lima beans
• 1 (4 oz) can diced green chilies
• 2 tablespoons apple cider vinegar
• 1 tablespoon unsalted butter
• 1 teaspoon kosher salt
• ½ teaspoon pepper
• 1 teaspoon chili powder (optional)
• 1 cup diced fresh tomatoes
• ⅓ cup sliced fresh green onions

Steps

1. Preheat large, nonstick sauté pan on medium 2–3 minutes. Chop bacon (wash hands). Place bacon in pan; cook and stir 4–5 minutes until crisp. Remove bacon with slotted spoon, leaving drippings in pan. Add onions and tri-pepper mix; cook and stir 4–5 minutes until tender.
2. Increase heat to medium-high. Add corn, lima beans, and green chilies to pan; cook and stir 4–5 minutes until hot.
3. Stir in vinegar, butter, salt, pepper, and chili powder, if using; cook and stir 1 minute. Remove from heat; stir in tomatoes, green onions, and bacon. Serve.