Corn Chili

This recipe is one that I have made several times now. It is very tasty and nutritious. It is a little spicy. Can serve with corn bread or over pasta topped with Cheddar cheese.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 391 Calories

Ingredients

• ½ teaspoon salt
• 1 cup water
• 2 tablespoons vegetable oil
• ¼ teaspoon ground black pepper
• 1 onion, diced
• 1 ½ cups tomato sauce
• 1 teaspoon ground cayenne pepper
• 2 teaspoons dried oregano
• 2 tablespoons tomato paste
• 1 (15 ounce) can kidney beans, drained
• 1 (15 ounce) can pinto beans, drained
• 2 teaspoons chicken bouillon granules
• 2 (14.5 ounce) cans Mexican-style stewed tomatoes
• 1 pound frozen corn kernels

Recipe Instructions

Step 1

In a large pot, cook onion in oil over medium heat 1 minute. Stir in cayenne and oregano and cook 1 minute more. Stir in corn, tomatoes, pinto beans, kidney beans, chicken bouillon granules, water, salt, pepper, tomato sauce and tomato paste. Cook, uncovered, until heated through and slightly thickened, 10 to 15 minutes.