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Corny Chili

by Kim Sopczyk on Jul 12, 2011

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Servings
8 servings
Total time
20 minutes
Course
Soup and Stew

Ingredients

  • 2 15-ounce cans kidney or black beans
  • 1 medium onion
  • 1 tablespoon vegetable oil
  • 2 teaspoons chili powder
  • 1 15-ounce can diced tomatoes
  • 2 tablespoons tomato paste
  • 10-ounce corn kernels
  • 8-ounce package low-fat cheddar cheese
  • hot sauce (optional)

Instructions

  1. Place beans in a colander and rinse with water. Peel onion and chop into small pieces. Add onion and oil to saucepan.
  2. Cook over low heat for about 5 minutes, stirring occasionally. Stir in chili powder and garlic powder. Cook for 1 minute.
  3. Add beans, tomatoes, tomato paste, and corn. Simmer uncovered on medium low heat for about 15 minutes.
  4. Grate cheese. Sprinkle cheese over individual servings and add hot sauce to taste.
  5. Serve warm with salsa.

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