corn and kidney bean chilli
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 Spanish onion, diced4 cloves garlic, minced1 can Libby's diced tomatoes (28 oz.)2 medium zucchini, halved and sliced3 cups frozen corn1 can kidney beans (28 oz.) drained and rinsed1-2 tsp. sea salt2 tsp. cumin1 tsp. chilli powder2 dashes cayenne pepper
saute onion in a dry skillet, adding a little water as needed. Add garlic and brown for a few minutes. Add tomatoes, spices, and zucchini and cook, covered ,till veggies are soft. Add frozen corn and continue cooking, till corn is defrosted. Add kidney beans stir into the mixture, cooking a few minutes more till beans and corn are heated through. Serve on a bed of quinoa.
Serving Size: makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user STACYELLEN.
Serving Size: makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user STACYELLEN.
Nutritional Info Amount Per Serving
- Calories: 157.5
- Total Fat: 1.1 g
- Cholesterol: 0.0 mg
- Sodium: 506.0 mg
- Total Carbs: 33.0 g
- Dietary Fiber: 7.1 g
- Protein: 8.5 g
Member Reviews