Corn & Cheese Chili
Yield
8 servingsPrep
20 minCook
60 minReady
80 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
bacon
|
|
| 32 | ounces |
corn
|
|
| 16 | ounces |
red kidney beans
light |
|
| 16 | ounces |
red kidney beans
dark |
|
| 28 | ounces |
italian plum (roma) tomatoes
in puree |
|
| 1 | medium |
onions
chopped |
|
| 1 | medium |
green bell peppers
chopped |
|
| 1 | tablespoon |
chili powder
|
|
| 1 | teaspoon |
cumin
|
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
cheddar cheese
sharp, grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
bacon
|
|
| 924.8 | ml/g |
corn
|
|
| 462.4 | ml/g |
red kidney beans
light |
|
| 462.4 | ml/g |
red kidney beans
dark |
|
| 809.2 | ml/g |
italian plum (roma) tomatoes
in puree |
|
| 1 | medium |
onions
chopped |
|
| 1 | medium |
green bell peppers
chopped |
|
| 15 | ml |
chili powder
|
|
| 5 | ml |
cumin
|
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
cheddar cheese
sharp, grated |
|
Directions
Cut the bacon into ½ inch strips and fry until crisp.
Drain. Place the bacon fat in a heavy pot.
Drain the corn, light and dark kidney beans, and tomatoes, reserving the liquid.
Put the vegetable liquids, onion, and green pepper in the bacon fat, cook until the liquid is reduced by half.
Add the corn, beans, tomatoes, chili powder, cumin, and salt.
Heat to quite hot. Stir in the grated cheese and cooked bacon and serve.
