Recette
3-Can Chili
With almost no cooking required to prepare this chili, just open cans of beans, corn, and tomatoes, and heat everything together in a pan!
Le corps de la recette reste en anglais (source USDA). L’interface est traduite.
Ingrédients
- 1 can (15.5 ounces) low-sodium black beans, undrained (or pinto, kidney, or red beans)
- 1 can (15.2 ounces) reduced sodium corn, drained (or 10-oz package of frozen corn)
- 1 can (14.5 ounces) low-sodium crushed tomatoes, undrained
- 1 teaspoon chili powder (or more, to taste)
Préparation
- Wash hands with soap and water.
- Place the contents of all 3 cans into a pan.
- Add chili powder to taste.
- Stir to mix.
- Continue to stir over medium heat until heated thoroughly.
- Refrigerate leftovers.
Nutrition (par portion)
- Taille de portion: 1/6 of recipe, 1 cup
- 126 calories
- Protein: 6.53 g
- Fat: 1.05 g
- Carbs: 25.46 g
- Sodium: 130.18 mg
Matériel adapté à cette recette
Cookware
Lodge Essential Enamel Cast Iron Dutch Oven, 6 Quart
Enamel dutch oven for braises, stews, and bread.
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Appliances
Instant Pot Duo 7-in-1 Electric Pressure Cooker, 6 Quart
6-quart everyday pressure cooker with core programs.
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