Corn Chili Recipe - Allrecipes.com
  • READY IN 35 mins

Corn Chili

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    20 mins
  • READY IN

    35 mins

Directions

  1. In a large pot, cook onion in oil over medium heat 1 minute. Stir in cayenne and oregano and cook 1 minute more. Stir in corn, tomatoes, pinto beans, kidney beans, chicken bouillon granules, water, salt, pepper, tomato sauce and tomato paste. Cook, uncovered, until heated through and slightly thickened, 10 to 15 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Jan 07, 2005

So simple, so fast, SO delicious! I modified by adding two 28oz cans of diced tomatoes and no tomatoe sauce or paste and using chili powder and cumin as spice. The result - RAVE reviews!

 
Most Helpful Critical Review
Jan 04, 2008

I was so excited when I first read this recipe and all the great reviews, but after following the recipe to a "T" it was hardly edible. It was so bland, we had to spice it up even more and that barely worked. It's sad to see so much food go into the trash. This one needs some work.

 

18 Ratings

Oct 17, 2007

I received a last minute call, and had to change the menu to suite the needs of our guests. I tried this recipe and was not disappointed. I didn't have pinto beans or frozen corn, but used black beans and canned corn instead (also added a bit of garlic powder). I served some over fritos others without, added shredded cheese and a dollop of sour cream to cut the heat, then sprinkled some black olives on top for my son. This fast easy dish was a hit in my house, and we will make it again. thanks!

 
Oct 31, 2007

This was a "clean out the pantry, fridge and freezer" recipe for me. I had everything on hand! I used cumin and chili powder instead of cayenne (lots of chili powder, a good two tablespoons for half the recipe because it dumped out of the bottle), mexican style tomatoes and no tomato paste. We had it over tricolor rotini with a dollop of sour cream. I give this four stars because it was quick, easy and healthy. It wasn't out of this world amazing, but good enough to make a couple times a year. Thanks!

 
Mar 16, 2005

Quick meatless dish, tastes great and nutritious!

 
Sep 29, 2010

Love this recipe: it's cheap, easy, quick, and delicious. I always make cornbread to go with it

 
Feb 08, 2007

This was great, the whole family loved it, even my picky son who doesn't like tomatoes. I wouldn't change anything but maybe the amount of cayenne pepper, it was just a little too spicy for me, and maybe a little less salt. I will definitely make again.

 
Feb 23, 2008

Easy and good, but don't call this chili as it stands. I did add two tablespoons chili powder and extra cumin along with the suggested amount of cayenne and liked it a lot. I would like this better with a couple of pounds of ground beef added and may try it that way next time. I like the texture and crunch the corn added.

 

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Nutrition

  • Calories
  • 391 kcal
  • 20%
  • Carbohydrates
  • 70.9 g
  • 23%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 6.6 g
  • 10%
  • Fiber
  • 19.5 g
  • 78%
  • Protein
  • 18.7 g
  • 37%
  • Sodium
  • 1310 mg
  • 52%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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