corn-chili

Corn Chili

14 Reviews Add a Pic
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
BECCAM
Recipe by  BECCAM

“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.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  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.

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Reviews (14)

Rate This Recipe
PERSEPHONE
33

PERSEPHONE

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!

ck
18

ck

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 beans and canned corn instead (also added a bit of garlic powder). I served some over fritos others without, added shredded cheese and a dollop of sour cream to cut the heat, then sprinkled some black olives on top for my son. This fast easy dish was a hit in my house, and we will make it again. thanks!

The Bunny Chef
12

The Bunny Chef

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 for half the recipe because it dumped out of the bottle), mexican style tomatoes and no tomato paste. We had it over tricolor rotini with a dollop of sour cream. I give this four stars because it was quick, easy and healthy. It wasn't out of this world amazing, but good enough to make a couple times a year. Thanks!

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Nutrition

Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet

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Black Bean, Corn and Turkey Chili

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