Yield: 6 Servings | Serving Size: 1 cup

Three bowls of 3-can chili and tortilla chips.

This recipe and photo are used with the permission of Colorado State University Extension's Eating Smart Being Active program.

Cost/Serving: $0.40

Ingredients:


 

1 (15-ounce) can beans (pinto, kidney, red, or black), not drained

1 (15-ounce) can whole kernel corn, drained or 1 1/2 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. 

 

Nutrition Facts: Servings: 6, Serving size: 1 cup
Amount per serving: Calories 180, Total Fat 2g, Saturated Fat 0g, Trans Fat 0g, Cholesterol 0mg, Sodium 960mg, Total Carbohydrate 35g, Fiber 6g, Total Sugars 8g (Incl. 0g Added Sugars), Protein 6g

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