Hearty Chili Con Corn
Yield
4 servingsPrep
8 hrsCook
2 hrsReady
10 hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
red kidney beans
dried |
|
| 4 | cups |
water
|
|
| 1 | cup |
corn
|
|
| 1 | medium |
onions
chopped |
|
| 1 | clove |
garlic
pressed |
|
| 1 | teaspoon |
salt
|
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 ½ | cups |
tomato sauce
|
|
| 1 ½ | tablespoons |
chili powder
|
|
| 1 | teaspoon |
cumin
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
red kidney beans
dried |
|
| 946 | ml |
water
|
|
| 237 | ml |
corn
|
|
| 1 | medium |
onions
chopped |
|
| 1 | clove |
garlic
pressed |
|
| 5 | ml |
salt
|
|
| 15 | ml |
vegetable oil
|
|
| 355 | ml |
tomato sauce
|
|
| 23 | ml |
chili powder
|
|
| 5 | ml |
cumin
|
|
Directions
Soak kidney beans in water overnight.
Cook for 1½ hours.
Sauté onion and garlic in oil; add seasonings, tomato sauce and corn.
Simmer 15 minutes.
Add tomato mixture to cooked kidney beans and stir.
Simmer.
Serve over rice.
