corn and kidney bean chilli

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of corn and kidney bean chilli calories by ingredient


Introduction

delicious vegan one dish meal delicious vegan one dish meal
Number of Servings: 8

Ingredients

    1 Spanish onion, diced
    4 cloves garlic, minced
    1 can Libby's diced tomatoes (28 oz.)
    2 medium zucchini, halved and sliced
    3 cups frozen corn
    1 can kidney beans (28 oz.) drained and rinsed
    1-2 tsp. sea salt
    2 tsp. cumin
    1 tsp. chilli powder
    2 dashes cayenne pepper

Directions

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.