Spicy Pepper-Corn and Coconut Milk

1. Heat a medium-sized pot and spray with oil and add a small amount of water. Saute green onions, chili, and garlic until onions are soft, roughly 3 minutes
2. Add tomatoes, bell pepper, and black pepper. Cook, stirring until veggies are soft and most of liquid is absorbed, roughly 5 minutes. You can add small amounts of water to prevent sticking to pan, or a light vegetable oil for a richer flavor
3. Add thyme, corn, and coconut milk. Lower heat to simmer and cook uncovered for 10 minutes or until desired thickness. Eat while hot!
*I really reduced the amount of pepper the original recipe called for and I thought it was still spicy! The original called for 2 teaspoon black pepper and 1 tablespoon of red pepper flakes rather than the smaller amount.
Source of recipe: This is a slight modification of a recipe from "Vegan Meals for One or Two" by Chef Nancy Berkoff