Cost/Serving: $0.40
Yield: [6 servings] / Serving Size = 1 1/2 cups
Ingredients:
Directions:
Yield: [6 servings] / Serving Size = 1 1/2 cups
Ingredients:
1 (15-ounce) can beans (pinto, kidney, red, or black), not drained
1 (15-ounce) can whole kernel corn, drained or 1½ cups frozen corn
1 (15-ounce) can crushed tomatoes, not drained
Chili powder to taste
Hot sauce (optional)
Directions:
1. Collect all the ingredients.
2. Open cans and drain corn (if using canned corn) before preparing the recipe.
3. Pour the beans with liquid, corn, and tomatoes with liquid into a large pot over medium heat. Add a small amount of chili powder, and stir to mix.
4. Continue to stir over medium heat until it reaches a simmer and is thoroughly heated.
5. Taste to determine if you want to add more chili powder.
6. Serve with hot sauce if desired.
7. Refrigerate leftovers within 2 hours. Eat within 3 to 5 days.
Be Creative! Try adding garlic powder; chopped, cooked meat; chopped onion; and/or chopped green or red bell pepper in step #3 of the recipe.
This recipe and photo are used with the permission of Colorado State University Extension's Eating Smart Being Active program.
Recipe Rating:
Nutrition Criteria for Recipes
Recipes must be:
- Low in:
- Added sugar
- Total fat
- Trans fat
- Sodium
- High in:
- At least one of the following: vitamin A, vitamin C, calcium, iron, or fiber
- Whole grains (if the recipe contains grains)
Recipes must also:
- Use low cost, readily available ingredients
- Be able to be prepared relatively quickly
For the full set of criteria, click here.