Ingredients
3 large green peppers, chopped3 large onions, chopped2 tablespoons canola oil3 cans (two 28 ounces, one 14-1/2 ounces) diced tomatoes, undrained4 cups fresh or frozen corn3 cups cubed cooked chicken3 large potatoes, diced1 can (16 ounces) butter beans, rinsed and drained2 cups water1 cup frozen peas1 cup frozen chopped okra1/2 cup sugar3 jalapeno peppers, chopped1/4 cup white vinegar3 to 4 tablespoons salt
Preparation
In a stock pot, saute green peppers and onions in oil until tender. Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 40 minutes or until potatoes are tender, stirring occasionally.
