Name: Corn Chili
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Vegetable oil - 2 tablespoons; Onion, diced - 1 medium; Dried oregano - 2 teaspoons; Ground cayenne pepper - 1 teaspoon; Frozen corn kernels - 1 (16 ounce) package; Mexican-style stewed tomatoes - 2 (14.5 ounce) cans; Pinto beans, drained - 1 (15 ounce) can; Kidney beans, drained - 1 (15 ounce) can; Tomato sauce - 1 ½ cups; Water - 1 cup; Tomato paste - 2 tablespoons; Chicken bouillon granules - 2 teaspoons; Salt - ½ teaspoon; Ground black pepper - ¼ teaspoon

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Corn Chili

1. Vegetable oil - 2 tablespoons

2. Onion, diced - 1 medium

3. Dried oregano - 2 teaspoons

4. Ground cayenne pepper - 1 teaspoon

5. Frozen corn kernels - 1 (16 ounce) package

6. Mexican-style stewed tomatoes - 2 (14.5 ounce) cans

7. Pinto beans, drained - 1 (15 ounce) can

8. Kidney beans, drained - 1 (15 ounce) can

9. Tomato sauce - 1 ½ cups

10. Water - 1 cup

11. Tomato paste - 2 tablespoons

12. Chicken bouillon granules - 2 teaspoons

13. Salt - ½ teaspoon

14. Ground black pepper - ¼ teaspoon

How to cook deliciously - Corn Chili

1. Stage

Heat oil in a large pot over medium heat. Add onion; cook and stir until softened, about 5 minutes. Stir in oregano and cayenne pepper; cook until fragrant, about 1 minute.

2. Stage

Add corn, stewed tomatoes, pinto beans, kidney beans, tomato sauce, water, tomato paste, bouillon, salt, and pepper; stir to combine. Cook until heated through and slightly thickened, 10 to 15 minutes.