Corn Chili

by

Description

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.

Ingredients

  • 2 tablespoons vegetable oil
  • 1 onion, diced
  • 1 teaspoon ground cayenne pepper
  • 2 teaspoons dried oregano
  • 1 pound 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
  • 2 teaspoons chicken bouillon granules
  • 1 cup water
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 ½ cups tomato sauce
  • 2 tablespoons tomato paste

Instructions

  1. Heat oil in a large pot over medium heat. Add onion; cook and stir until softened
  2. about 5 minutes. Stir in oregano and cayenne pepper; cook until fragrant
  3. about 1 minute.
  4. Add corn
  5. stewed tomatoes
  6. pinto beans
  7. kidney beans
  8. tomato sauce
  9. water
  10. tomato paste
  11. bouillon
  12. salt
  13. and pepper; stir to combine. Cook until heated through and slightly thickened
  14. 10 to 15 minutes.

Prep Time: 15 mins

Cook Time: 20 mins

Total Time: 35 mins

Servings: 6

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