Hunger Challenge Recipe: Chipotle Corn Chili

5/5

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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

Heat the cooking oil in a large saucepan over medium heat. Add the diced onion and saute for about 2 minutes, until they begin to soften. Add the beans, tomatoes, chipotle pepper and all the spices, and stir together. Cook over medium heat for a couple of minutes then reduce heat to medium-low and simmer for about 10 minutes.
Serve over white rice or on its own. Garnish with chopped cilantro to cool the heat of the chipotle a bit, and enjoy!
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