3-Can Chili
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.
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This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP. The Supplemental Nutrition Assistance Program (SNAP) \ provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet. To find out more, contact the Montana Public Assistance Helpline at 1-888-706-1535 or apply.mt.gov. Montana State University Extension is an ADA/EO/AA/Veteran's Preference Employer and Provider of Educational Outreach.