Total time · 50 min
Three-Bean and Corn Chili
A Quebec-style three-bean and corn chili that highlights Red kidney beans (canned, drained and rinsed) and Black beans (canned, drained and rinsed).
- Prep
- 13 min
- Cook
- 37 min
- Servings
- 6
Indicative estimates
- Energy per serving
- ~52 kcal per serving partial estimate
- Ingredient value
- ~$18.90 partial estimate; 9 of 13 ingredients estimated
Ingredients
- 400 g Red kidney beans (canned, drained and rinsed)
- 400 g Black beans (canned, drained and rinsed)
- 400 g White beans (canned, drained and rinsed)
- 800 g Tomatoes (crushed, canned)
- 250 g Sweet corn (kernels)
- 1 piece Bell pepper
- 1 piece Onion
- 3 cloves Garlic
- 2 tbsp Chili powder
- 1 tsp Cumin (ground)
- 2 tbsp Olive oil
- to taste Salt
- to taste Pepper
Directions
- 8 min
Sauté the sliced onion, diced bell pepper and chopped garlic in the olive oil.
- 5 min
Add the chili powder and cumin, then the crushed tomatoes, and bring to a boil.
- 31 min
Add the three beans and the sweet corn, season with salt and pepper and simmer until the chili is thick and fragrant.
- 6 min
Adjust the seasoning and serve piping hot.