Spanish

corn and kidney bean chilli is for Dinner.

corn and kidney bean chilli takes 15 minutes to prepare.

corn and kidney bean chilli takes 40 minutes to cook.

corn and kidney bean chilli makes 8 servings.

The ingredients for corn and kidney bean chilli are:

1 Spanish onion, diced
4 cloves garlic, minced
1 can Libby's diced tomatoes (28 oz.)
2 medium zucchini, halved and sliced
3 cups frozen corn
1 can kidney beans (28 oz.) drained and rinsed
1-2 tsp. sea salt
2 tsp. cumin
1 tsp. chilli powder
2 dashes cayenne pepper

Here is how you make corn and kidney bean chilli:

saute onion in a dry skillet, adding a little water as needed. Add garlic and brown for a few minutes. Add tomatoes, spices, and zucchini and cook, covered ,till veggies are soft. Add frozen corn and continue cooking, till corn is defrosted. Add kidney beans stir into the mixture, cooking a few minutes more till beans and corn are heated through. Serve on a bed of quinoa.Serving Size: makes 8 servingsNumber of Servings: 8Recipe submitted by SparkPeople user STACYELLEN.

The nutritional information for corn and kidney bean chilli is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 157.5

• Total Fat: 1.1 g
• Cholesterol: 0.0 mg
• Sodium: 506.0 mg
• Total Carbs: 33.0 g
• Dietary Fiber: 7.1 g
• Protein: 8.5 g

corn and kidney bean chilli is Spanish cuisine.

The dietary needs meet for corn and kidney bean chilli is Vegan