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Chili beans and corn

1
Points® value
Total Time
1 hr 10 min
Prep
15 min
Cook
55 min
Serves
8
Difficulty
Easy
This colorful side dish, chock-full of three kinds of canned beans and bell peppers, can be served in a number of ways. Try it as an accompaniment to grilled steak, chicken, or fish. Or turn it into a vegetarian entrée and make tacos by stuffing it into warm corn tortillas or a one-dish meal by spooning it over brown rice or whole-wheat couscous. If you prefer your beans on the milder side, reduce the amount of chili powder by half. Stir in some chopped fresh cilantro or green onions and serve with lime wedges if you have them on hand.

Ingredients

Canola oil

2 tsp

Onion

1 large, chopped

Garlic

2 clove(s), minced

Bell pepper

3 item(s), medium, assorted color, seeded and chopped

Chili powder

2 Tbsp

Ground cumin

1 tsp

Canned crushed tomatoes

28 oz

Frozen corn

10 oz, thawed

Table salt

¼ tsp

Black pepper

¼ tsp, freshly ground

Water

1 cup(s)

Canned black beans

19 oz, rinsed and drained

Canned kidney beans

19 oz, rinsed and drained

Canned pinto beans

19 oz, rinsed and drained

Distilled white vinegar

2 tsp

Instructions

  1. Heat the oil in a large nonstick saucepan over medium heat. Add the onion and cook, stirring frequently, about 3 minutes. Add the garlic and cook, stirring constantly, about 1 minute. Add the bell peppers; cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add the chili powder and cumin; cook, stirring constantly, about 1 minute.
  2. Stir in the tomatoes, corn, salt, pepper, and water; bring to a boil. Reduce the heat and simmer until the flavors are blended, about 30 minutes. Add the beans and vinegar; cook until the beans are heated through, about 15 minutes. Yields about 1 cup per serving.

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