Bean and Corn Chili

Bean and Corn Chili
This is a comforting and hearty meal. The beans provide
a very good source of protein.
4 servings
  • 1 Tablespoon olive oil
  • 1 medium onion, coarsely chopped
  • 1 green or red bell pepper, diced
  • 2 large cloves garlic, slivered
  • 3½ cups cooked red kidney, black or pinto beans
    (or 2 cans beans)
  • 1 (14.5-ounce) can diced tomatoes
  • 1½-2 teaspoons mild chili powder
  • ¼ teaspoon salt
  • 1½ cups fresh or frozen corn
  • ⅓ cup fresh cilantro, chopped
  1. In a large saucepan, heat the oil. Sauté onion, bell pepper and garlic over medium heat, stirring frequently until lightly browned, 2-3 minutes.
  2. Add the beans, tomatoes, chili powder and salt. Bring to a boil, reduce heat, simmer uncovered, stirring occasionally, for 7 minutes.
  3. Stir in corn; continue cooking until corn is tender, about 1 minute.
  4. Stir in cilantro, serve and enjoy!