Quick & Easy Bean Chili

Looking for a fuss-free meal that packs a flavor punch? This Quick and Easy Chili has got you covered. With simple ingredients and just four steps, you’ll have a hearty, satisfying dinner on the table in no time. Perfect for busy weeknights or lazy weekends, this versatile chili is sure to become a go-to recipe in your kitchen arsenal. No culinary degree required!

Cooking Tip

Can be served with cornbread. Great with corn chips. Add a dollop of sour cream or sprinkle on some cheese to get your dairy food group.

Yield6 cups

Serving size1 cup

Perfect forQuick & easy

Dietary preferencesDairy Free, Diabetes Friendly, Gluten Free, Vegan, Vegetarian

Ingredients

1 tbsp. vegetable oil
1 onion, chopped
1 carrot, chopped
1 tbsp. jalapeno pepper, minced, or 1/4 cup green bell pepper, chopped
2 cloves garlic, minced, or 1/4 tsp. garlic powder
1/2 tsp. cumin
2 (14-ounces) cans tomatoes with juice
2 (15-ounce) cans red kidney beans
1 cup whole kernel corn
1/4 cup rice (optional)

Directions

Heat oil in large pan over medium heat.
Add onions, carrots, jalapenos, garlic, chili powder, and cumin. Cook until onions are soft.
Add tomatoes, beans, corn, and rice (if using). Cook on high heat until the chili bubbles.
Turn heat to low and simmer for about 15 minutes or until rice is cooked if using.

Nutrition facts (per serving)

250Calories

4.5 Total Fat (g)

0.7Saturated Fat (g)

540Sodium (mg)

42Carbs (g)

11 Dietary Fiber (g)

13Protein (g)

This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP.

This institution is an equal opportunity provider.

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