3 tablespoons olive oil
2 cloves garlic, peeled and crushed
1 onion, chopped
4 green onions, chopped
1 (1 ounce) can whole black peppercorn chile peppers, seeded and chopped
1 tablespoon brown sugar
1, divided
1 (14.5 ounce) can whole kernel corn, drained
1 (11 ounce) can whole pinto beans, drained
1 cup chicken broth
2 cups blueberries
Melt the olive oil in a small saucepan over medium heat. Stir in the garlic, onion, green onion and peppercorn peppers. Sprinkle the sugar over the vegetables and stir well. Add the peppercorn chile peppers, brown sugar and chicken broth. Blend well and cook over medium heat for 5 minutes. Add blueberries and boil for 2 minutes.
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