Twenty-Minute Chili

Name: Twenty-Minute Chili Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 1 16oz can chili hot beans undrained; 1 15oz. can black beans rinsed and drained; 1 14.5 oz can Mexican-style stewed tomatoes undrained; 1 c. frozen whole kernel corn; 1/2 c. chunky salsa; 1 T. ground cumin; 2 t chili powder; 1 green or red pepper coarsely chopped (about 1 c.); 1/4 c. reduced fat sour cream; 1/4 c. shredded cheddar

(1)

Minutes to Prepare: 10
Minutes to Cook: 10

Number of Servings: 4

Ingredients

1 16oz can chili hot beans, undrained1 15oz. can black beans, rinsed and drained1 14.5 oz can Mexican-style stewed tomatoes, undrained1 c. frozen whole kernel corn1/2 c. chunky salsa1 T. ground cumin2 t chili powder1 green or red pepper, coarsely chopped (about 1 c.)1/4 c. reduced fat sour cream1/4 c. shredded cheddar

Directions

combine first 8 ingredients in a large saucepan; cover. Bring to a boil. Reduce heat; simmer 10 minutes, stirring occasionally. Ladle chili into individual bowls top each serving with 1T sour cream and 1T shredded cheddar.

Yields 4 servings 1 1/2 cups per serving.

(Note: I usually let it simmer a bit longer for better flavor blending)

Number of Servings: 4

Recipe submitted by SparkPeople user ORBITNOW.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving