3-Can Chili
With almost no cooking required to prepare this chili, just open cans of beans, corn, and tomatoes, and heat everything together in a pan!
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1/6 of recipe, 1 cup
126
Calories
7g
Protein
26g
Carbs
1g
Fat
8g
Fiber
5g
Sugar
130mg
Sodium
Saturated Fat 0 g · Cholesterol 0 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
low-sodium black beans, undrained
1 can (15.5 ounces) · or pinto, kidney, or red beans
reduced sodium corn, drained
1 can (15.2 ounces) · or 10-oz package of frozen corn
low-sodium crushed tomatoes, undrained
1 can (14.5 ounces)
chili powder
1 teaspoon · or more, to taste
Instructions
- 1
Wash hands with soap and water.
- 2
Place the contents of all 3 cans into a pan.
- 3
Add chili powder to taste.
- 4
Stir to mix.
- 5
Continue to stir over medium heat until heated thoroughly.
- 6
Refrigerate leftovers.
Source: USDA MyPlate Kitchen · Recipe Adapted from: Eating Smart, Being Active Colorado State University and University of California at Davis
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