Chili beans and corn
5
Points®
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
Uncooked onion(s)
1 large
Garlic
2 medium clove(s)
Bell pepper(s)
3 item(s), medium
Chili powder
2 Tbsp
Ground cumin
1 tsp
Canned crushed tomatoes
28 oz
Frozen corn kernels
10 oz
Table salt
0.25 tsp
Black pepper
0.25 tsp
Water
1 cup(s)
Canned black beans
19 oz
Canned kidney beans
19 oz
Canned pinto beans
19 oz
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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