- 2 tablespoons vegetable oil
- 1 onion, diced
- 1 teaspoon ground cayenne pepper
- 2 teaspoons dried oregano
- 1 pound frozen corn kernels
- 2 (14.5 ounce) cans Mexican-style stewed tomatoes
- 1 (15 ounce) can pinto beans, drained
- 1 (15 ounce) can kidney beans, drained
- 2 teaspoons chicken bouillon granules
- 1 cup water
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 1/2 cups tomato sauce
- 2 tablespoons tomato paste
- In a large pot, cook onion in oil over medium heat 1 minute. Stir in cayenne and oregano and cook 1 minute more. Stir in corn, tomatoes, pinto beans, kidney beans, chicken bouillon granules, water, salt, pepper, tomato sauce and tomato paste. Cook, uncovered, until heated through and slightly thickened, 10 to 15 minutes.
05/24/2018
recipepes.com
Corn Chili, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
