• 2 slices Bacon, diced
• 2 Shallots, thinly sliced
• 2 cloves Garlic, minced
• 1 Jalapeno chili, chopped
• 2 tsp. Cumin
• 1/4 tsp. Crushed red pepper flakes
• 1 14.5 oz. can Dei Fratelli Petite Diced Tomatoes with Onions, Celery and Peppers

• 1 10 oz. box Frozen corn
• 1 small Zucchini, diced
• 1 cup Frozen baby lima beans
• 1/4 cup Whipping cream
• 2 Tbsp. Fresh cilantro, chopped
• 1 Tbsp. Chipotle chili in abobo sauce, chopped
• Salt and pepper, to taste
• Freshly grated parmesan cheese

Preparation:
Cook bacon in a Dutch oven over medium heat until bacon is crisp. Remove bacon to paper towels to drain. Reserve for later use. Add shallots, garlic and jalapeno chili to Dutch oven and cook until shallot is softened. Stir in cumin and red pepper flakes. Cook 30 seconds. Stir in tomatoes, corn, zucchini, lima beans and reserved bacon. Cook until vegetables are tender, about 8-10 minutes. Stir in cream, cilantro and chipotle chili. Heat through. Season to taste with salt and pepper. Spoon succotash into serving bowl. Top with freshly grated Parmesan cheese.

Serves 6