"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." — BECCAM
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ground cayenne pepper
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
chicken bouillon granules
ground black pepper
1 1/2 cups
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!
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.
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!
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!
Quick meatless dish, tastes great and nutritious!
Love this recipe: it's cheap, easy, quick, and delicious. I always make cornbread to go with it
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 391
** Calories from Fat: 60
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