Spicy Black Bean Chili
Yield
4 servingsPrep
5 minCook
20 minReady
25 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
onions
chopped |
|
| 15 | ounces |
beans
canned, southwesternstyle black, with cumin and chili spices, undrained |
|
| 14 | 1/2 ounces |
tomatoes, canned
diced, with chili or salsa seasonings, undrained |
|
| 11 | ounces |
corn
canned, with red and green pepper |
|
| 4 | ounces |
cheddar cheese
shredded (1 cup) |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
onions
chopped |
|
| 433.5 | ml/g |
beans
canned, southwesternstyle black, with cumin and chili spices, undrained |
|
| 14 | 1/2 ounces |
tomatoes, canned
diced, with chili or salsa seasonings, undrained |
|
| 317.9 | ml/g |
corn
canned, with red and green pepper |
|
| 115.6 | ml/g |
cheddar cheese
shredded (1 cup) |
|
Directions
Spray large nonstick skillet with nonstick cooking spray.
Heat over medium-high heat until hot. Add onions; cook and stir until tender.
Stir in beans, tomatoes, and corn.
Bring to a boil. Reduce heat to low; simmer 5 to 8 minutes or until thoroughly heated.
Sprinkle with cheese; cover and cook an additional 1 to 2 minutes or until cheese is melted.
