This chili is my go-to meal when I've gotten distracted and forgotten to make dinner, when I'm short on time, or when I really need to go to the grocery store and all I have available is canned and frozen goods.
It really does take only 10 minutes. That time even includes opening the cans. It's that easy. And Good too. I could easily eat this all the time. If I have extra time I'll make some corn muffins to go with it, but they aren't necessary.
Not only does this chili taste great, but it is full of protein. Everything in this chili is a pantry staple of mine. If I have extra fresh veggies on hand at the time I'll add those in too. I love adding diced red bell peppers especially. Plus, this chili works great as leftovers. It refrigerates really well.
- two 15 oz cans pinto beans
- two 15 oz cans black beans
- 1 1/2 cups frozen corn
- 4 oz can diced green chilis
- 14.5 oz can petite diced tomatoes
- 2 tsp garlic
- 1 tsp cayenne pepper
- 1/2 tsp paprika
- 2 tsp cumin
Prep time: 3 minsCook time: 7 minsTotal time: 10 minsYield: 4-6 servings
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