Hunger Challenge Recipe: Chipotle Corn Chili is a super simple recipe full of different flavors of various vegan ingredients. A great choice for a tasty, nutritious lunch!
Recipe Description
As I prepped for the challenge last night, I took stock of what was in my cupboard. It was modestly well-stocked in the grains department, but all I had in the way of my beloved legumes was a can of dark red kidney beans. Granted, they were organic Whole Foods beans (a great deal at $0.89), but I like having variety. My inward pouting stopped when I saw the little can of chipotle peppers beside it. They already seemed to like being together, so why not turn them into a dish? With a couple of other canned ingredients and some spices, this turned out to be way better than I expected it to. The best part is that it can be made by anyone; even if they’re limited in the spice department it will still be tasty and nutritious.
Details Recipe Information
- Prepare: 10 Mins
- Cook: 15 Mins
- Difficult: Easy
- Serving: 4 people
- Cost per serving: $1.33
- Nutrition: for each serving
- Calories: 302.8
- Fat: 11g
- Cholesterol: 14.3mg
- Sodium: 419.1mg
- Potassium: 463.7mg
- Carbohydrates: 33.7g
- Protein: 11.1g
Ingredients
- 2 cup cooked white rice
- 1 can dark red kidney beans, undrained
- 1/2 can sweet corn
- 1/2 can diced tomatoes
- 1/2 yellow onion, diced
- 2 tbsp cooking oil
- 1/4 tbsp chili powder
- 1/4 tbsp cumin
- 1/4 tbsp salt
- 1/4 tbsp granulated garlic
- 1 chipotle pepper and its adobo, finely chopped
- A small handful of cilantro (optional)
Method
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