Allrecipes home
Make Us Your Home Page
bookmark
Bookmark Allrecipes.com
New Users! Create your FREE Allrecipes.com recipe box.
 

Corn Chili

SUBMITTED BY: BECCAM

"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."
PREP TIME  15 Min
COOK TIME  20 Min
READY IN  35 Min
SERVINGS & SCALING
Original recipe yield: 6 servings
    
About  scaling  and  conversions

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
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 1/2 cups tomato sauce
  • 2 tablespoons tomato paste

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.
ADVERTISEMENT

REVIEWS

MORE MEMBER REVIEWS
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 7, 2005 by PERSEPHONE
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!

6 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 16, 2005 by katsask
Quick meatless dish, tastes great and nutritious!

3 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 26, 2004 by LIZERDBITS
I liked this but it was a little too much cayenne for my taste. It made it hot but it tasted like something was missing. I added about 1 Tb chili powder and that helped out. I am vegetarian so I used powdered veggie base and used fresh chopped oregano (about 1 Tb) because I had some on hand and didn't want it to go to waste. I will definitely make this again.

3 users found this review helpful


MORE MEMBER REVIEWS
 
www.allrecipes.com
ADVERTISEMENT
Want to know when there are new recipes on the site? SIGN UP NOW
Ragu
Feed Our Kids Well.

NUTRITION INFORMATION

Servings Per Recipe: 6

Amount Per Serving

Calories: 455

  • Total Fat: 6.4g
  • Cholesterol: < 1mg
  • Sodium: 1563mg
  • Total Carbs: 84.6g
  •     Dietary Fiber: 23.2g
  • Protein: 21.7g

VIEW DETAILED NUTRITION

About: Nutrition Info

Powered by: ESHA Nutrient Database

 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Frequently Asked Questions What's this?