CORNY CHILI
"This is so delicious and simple that I had to share it," Marlene Olson says of her heartwarming recipe. "I'm sure busy moms will be just as happy as I am with the taste and time-saving convenience of this pleasant chili," adds the Hoople, North Dakota reader.
Provided by Taste of Home
Categories Lunch
Time 3h20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. , Transfer to a 3-qt. slow cooker. Stir in the beans, tomatoes, corn, picante sauce, chili powder and garlic powder. Cover and cook on low for 3-4 hours or until heated through. Serve with corn chips, sour cream and cheese if desired.
Nutrition Facts : Calories 408 calories, Fat 12g fat (4g saturated fat), Cholesterol 41mg cholesterol, Sodium 1311mg sodium, Carbohydrate 45g carbohydrate (0 sugars, Fiber 10g fiber), Protein 32g protein. Diabetic Exchanges
KIDNEY BEANS AND CORN
Kidney beans, corn, and red onion combine for a delicious dish that works well with rice or quinoa. This could also be served as a very hearty soup or chili.
Provided by Mirro
Categories Corn
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the olive oil in a skillet over medium-high heat, and cook garlic and onion until onion is tender. Stir in the green bell pepper, and cook until tender but firm. Season with cumin, mustard, cayenne pepper, salt, and black pepper.
- Stir the kidney beans with liquid and corn with liquid into the skillet. Bring to a boil, reduce heat to medium, and continue cooking 20 minutes, stirring occasionally. Serve immediately.
Nutrition Facts : Calories 269.5, Fat 9.2, SaturatedFat 1.3, Sodium 703.7, Carbohydrate 42.1, Fiber 8.2, Sugar 6.2, Protein 9.9
TACO SALAD III
This taco salad contains traditional ingredients such as lettuce, tomatoes, beans, ground beef and corn chips. Serve this salad on a hot summer day.
Provided by Melanie
Categories Salad Taco Salad Recipes
Time 30m
Yield 8
Number Of Ingredients 12
Steps:
- Prepare the ground beef as directed by taco seasoning package and set aside.
- In a large bowl, combine the beef mixture, lettuce, red onion, green onion, pinto beans, kidney beans, tomatoes, avocado and cheese. Mix well.
- Before serving, add the corn chips and enough dressing to coat. Mix well and serve immediately.
Nutrition Facts : Calories 945.3 calories, Carbohydrate 75.7 g, Cholesterol 72.3 mg, Fat 60.7 g, Fiber 11.9 g, Protein 27.3 g, SaturatedFat 16 g, Sodium 1682 mg, Sugar 17.7 g
INSANELY EASY VEGETARIAN CHILI
This chili is SO easy to make. You can pretty much throw whatever you have into the pot and it'll be great. (I added some leftover salsa once.) It's very colorful, not to mention delicious.
Provided by Tia the Baker
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 55m
Yield 8
Number Of Ingredients 15
Steps:
- Heat oil in a large saucepan over medium heat. Saute onions, carrots, and garlic until tender. Stir in green pepper, red pepper, celery, and chili powder. Cook until vegetables are tender, about 6 minutes.
- Stir in mushrooms, and cook 4 minutes. Stir in tomatoes, kidney beans, and corn. Season with cumin, oregano, and basil. Bring to a boil, and reduce heat to medium. Cover, and simmer for 20 minutes, stirring occasionally.
Nutrition Facts : Calories 155.1 calories, Carbohydrate 29 g, Fat 3 g, Fiber 8.1 g, Protein 6.8 g, SaturatedFat 0.4 g, Sodium 423.3 mg, Sugar 6.8 g
KIDNEY BEAN AND CORN SALAD
A great accompaniment to any B-B-Q and you probably have the ingredients right on hand. Leftovers keep well overnight-if it lasts that long.
Provided by Julie Bs Hive
Categories Beans
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Drain canned beans and set aside.
- Make dressing by combining on oil, Worcestershire, vinegar, mustard, salt and curry powder.
- Shake vigorously in a covered jar or blend well.
- Add green pepper and onion to dressing and set aside.
- Arrange beans in a shallow bowl and pour dressing over top.
- Cover; refrigerate no less than 1 hour to allow flavors to blend.
Nutrition Facts : Calories 376.7, Fat 19.4, SaturatedFat 2.5, Sodium 814, Carbohydrate 42.4, Fiber 11.6, Sugar 3.5, Protein 12.5
SUMMER KIDNEY BEAN SALAD
Quick and easy to throw together. I created this salad for a summer picnic.
Provided by Lisa_P
Categories Salad Beans Bean and Corn Salad Recipes
Time 1h15m
Yield 6
Number Of Ingredients 8
Steps:
- Combine kidney beans, corn, and tomatoes in a salad bowl.
- Whisk together vinegar, brown sugar, cumin, onion flakes, salt, and black pepper in a separate bowl. Spoon liquid from bowl of kidney bean mixture into dressing if needed for extra moisture. Mix until brown sugar has dissolved.
- Pour dressing over bean mixture and stir to combine. Refrigerate at least 1 hour.
Nutrition Facts : Calories 134.6 calories, Carbohydrate 28.5 g, Fat 1 g, Fiber 6.2 g, Protein 6 g, SaturatedFat 0.1 g, Sodium 430.3 mg, Sugar 5.6 g
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