Ingredients
1 can (15.5 ounces) beans
low-sodium undrained (pinto
kidney
red
or black)
1 can (15 ounces) corn
drained (or 10-oz package of frozen corn)
1 can (14.5 ounces) crushed tomatoes
undrained (low-sodium)
chili powder (to taste)
Steps
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 Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 116 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 197 mg |
| Carbohydrates | 23 g |
| Dietary Fiber | 7 g |
| Total Sugars | 3 g |
| Added Sugars included | 0 g |
| Protein | 6 g |
| Vitamin D | 0 mcg |
| Calcium | 49 mg |
| Iron | 2 mg |
| Potassium | 421 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. 3-Can Chili. Recipe source: Eating Smart, Being Active Colorado State University and University of California at Davis. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.