Appetizers / Soups / Salads

Corn and Black Bean Chili takes 30 minutes to prepare.

Corn and Black Bean Chili takes 240 minutes to cook.

Corn and Black Bean Chili makes 12 servings.

The ingredients for Corn and Black Bean Chili are:

60 oz HyVee Black Beans (by BGRASS20)
2 can (12 oz) yields Yellow Sweet Corn, Canned
3.5 cup Hunts Petite Diced Tomato (by GINSMITTY)
8 oz Green Chiles (Whole)
4 tbsp Garlic powder
4 tbsp Chili powder
1 tbsp Pepper, red or cayenne
2 tbsp Pepper, black
1 tbsp Salt
16 oz 93% Lean Ground Beef
2 cup, chopped Onions, raw
3 tbsp Distilled White Vinegar (by FIBU69)
6 tsp Granulated Sugar
3.5 cup Tomato Sauce
2 tbsp Extra Virgin Olive Oil
3 tsp Hot Pepper Sauce

Here is how you make Corn and Black Bean Chili:

1) Cook ground beef in a skillet - DO NOT SEASON.2) Drain and rinse ground beef, allow to drip dry in colander.3) Heat oil in skillet and sautee onion until translucent.4) Add all ingredients to crock pot (including onion and ground beef).5) Heat on high heat, covered, until it reaches a low boil.6) Stir every hour for 4 hours and turn heat to low.7) Leave on overnight, up to 24 hours.8) Refrigerate leftovers up to 5 days in an air-tight container.Serving Size: Makes 12 bowls of chili.Number of Servings: 12Recipe submitted by SparkPeople user JB22GREEN.

The nutritional information for Corn and Black Bean Chili is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 225.4

• Total Fat: 6.1 g
• Cholesterol: 21.8 mg
• Sodium: 1,536.2 mg
• Total Carbs: 31.1 g
• Dietary Fiber: 6.7 g
• Protein: 14.1 g