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Corn Chili | Daily Dine

Corn Chili

Stewed tomatoes, two types of beans, and corn are combined in this chili with a bit of cayenne and tomato sauce, resulting in a quick, tasty meal.

dinneramerican

0

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 6

Nutritional Information

Calories:391 kcal

Carbohydrate:71 g

Fat:7 g

Dietary Fiber:20 g

Protein:19 g

Saturated Fat:1 g

Sodium:1310 mg

Sugar:12 g

Unsaturated Fat:0 g

Ingredients

2 tablespoons vegetable oil

1 medium onion, diced

2 teaspoons dried oregano

1 teaspoon ground cayenne pepper

1 16 ounce package frozen corn kernels

2 14.5 ounce cans Mexican-style stewed tomatoes

1 15 ounce can pinto beans, drained

1 15 ounce can kidney beans, drained

1.5 cups tomato sauce

1 cup water

2 tablespoons tomato paste

2 teaspoons chicken bouillon granules

0.5 teaspoon salt

0.25 teaspoon ground black pepper

Instructions

Step 1
Heat oil in a large pot over medium heat. Add onion; cook and stir until softened, about 5 minutes. Stir in oregano and cayenne pepper; cook until fragrant, about 1 minute.
Step 2
Add corn, stewed tomatoes, pinto beans, kidney beans, tomato sauce, water, tomato paste, bouillon, salt, and pepper; stir to combine. Cook until heated through and slightly thickened, 10 to 15 minutes.