From the Pantry Butler kitchen

3-Can Chili

6 servings

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! USDA MyPlate Kitchen — Recipe Adapted from: Eating Smart, Being Active — Colorado State University and University of California at Davis (public domain), via myplate.food

Ingredients

  • 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

Method

  1. Wash hands with soap and water.
  2. Place the contents of all 3 cans into a pan.
  3. Add chili powder to taste.
  4. Stir to mix.
  5. Continue to stir over medium heat until heated thoroughly.
  6. Refrigerate leftovers.

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