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!
- Yield
- 6 Servings
- Serving size
- 1/6 of recipe, 1 cup
- Rating
- 3.81 of 5 (318 ratings)
Food groups
- Vegetables: 1 1/4 cups
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)
Directions
- 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 per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 126.43 |
| Total Fat | 1.05 g |
| Saturated Fat | 0.15 g |
| Monounsaturated Fat | 0 g |
| Polyunsaturated Fat | 0 g |
| Linoleic Acid | 0 g |
| α-Linolenic Acid | 0.1 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 0 mg |
| Carbohydrates | 25.46 g |
| Dietary Fiber | 7.81 g |
| Total Sugars | 5.16 g |
| Added Sugars included | 0 g |
| Protein | 6.53 g |
| Calcium | 53 mg |
| Potassium | 470 mg |
| Sodium | 130.18 mg |
| Copper | 0 mg |
| Iron | 2 mg |
| Magnesium | 45 mg |
| Phosphorus | 127 mg |
| Selenium | 2 mg |
| Zinc | 1 mg |
| Vitamin A | 23 mcg |
| Vitamin B6 | 0.2 mg |
| Vitamin B12 | 0 mcg |
| Vitamin C | 12 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 4 mcg |
| Folate | 78 mcg |
| Thiamin | 0.5 mg |
| Riboflavin | 0.2 mg |
| Niacin | 2 mg |
| Choline | 35 mg |
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- Squash Soup
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- Three Sisters Soup
- Confetti Bean Salsa
Source
Recipe by: Recipe Adapted from: Eating Smart, Being Active — Colorado State University and University of California at Davis
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/3-can-chili. Federal works are public domain in the United States.