Prep 20 mins
Cook 0 mins
Serve with cornbread or corn chips.
- 1 (15 ounce) canlight red kidney beans
- 1 (15 ounce) can dark red kidney beans
- 1 (15 ounce) can black beans
- 1 green pepper
- 1⁄4 cup picante sauce
- 1 tablespoon oil
- 1 (15 ounce) can diced tomatoes
- 1 (10 ounce) package frozen corn
- 2 teaspoons chili powder
- salt or black pepper or cayenne pepper
- Chop the green pepper. Heat the oil in a medium saucepan and saute the pepper until tender-crisp.
- Add the chili powder and saute 1 minute more.
- Drain the 3 cans of beans.
- Add the beans, picante sauce, and tomatoes (undrained) to the peppers and mix well.
- Season with salt, black pepper, and cayenne pepper to taste.
- Add the corn and simmer, covered, until the corn is done and mixture is heated through, about 10-15 minutes.
I think the chili was pretty good, and it is good for a quick meal. I would recommend it to anyone for quick make.
I made this to freeze. I love keeping soups and chili frozen in one or two servings and this was a perfect candidate. Made as directed with the 3 beans but I did add in a 1 lb pkg of veggie crumble burger and some extra chili powder. It's quick and easy to make up early on a summer morning. After a small sample bowl I packaged the rest and now have several bags tucked away for that next chili urge. Why do people say chili isn't breakfast food?? YUM!
WOW, what an easy, quick to make and yummy chili recipe! Both my sis and me loved it! The heat was just right and the beans made for a nice hearty meal. I used a mix of soaked and cooked beans instead of the canned ones and that worked out nicely, too. THANK YOU SO MUCH for sharing this keeper with us, loof!
Made and reviewed for Aussie Swap #51 April 2011.