Corn Chili

14
BECCAM 0

"This recipe is one that I have made several times now. It is very tasty and nutritious. It is a little spicy. Can serve with corn bread or over pasta topped with Cheddar cheese."

Ingredients

35 m {{adjustedServings}} servings 391 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 391 kcal
  • 20%
  • Fat:
  • 6.6 g
  • 10%
  • Carbs:
  • 70.9g
  • 23%
  • Protein:
  • 18.7 g
  • 37%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 1310 mg
  • 52%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. In a large pot, cook onion in oil over medium heat 1 minute. Stir in cayenne and oregano and cook 1 minute more. Stir in corn, tomatoes, pinto beans, kidney beans, chicken bouillon granules, water, salt, pepper, tomato sauce and tomato paste. Cook, uncovered, until heated through and slightly thickened, 10 to 15 minutes.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

14
  1. 19 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

So simple, so fast, SO delicious! I modified by adding two 28oz cans of diced tomatoes and no tomatoe sauce or paste and using chili powder and cumin as spice. The result - RAVE reviews!

I received a last minute call, and had to change the menu to suite the needs of our guests. I tried this recipe and was not disappointed. I didn't have pinto beans or frozen corn, but used black...

This was a "clean out the pantry, fridge and freezer" recipe for me. I had everything on hand! I used cumin and chili powder instead of cayenne (lots of chili powder, a good two tablespoons fo...