Meals Matter

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Contributed By: chelseamarie
Adapted From Cooking Light 15 MInute

This recipe is nice to adapt with what you have in the pantry. If you don't have enough beans, add carrots. If you don't have frozen corn, add hominy or some of your favorite cooked grain.

Ingredients

1 (16 ounce) can Chili hot beans, undrained

1 (15 ounce) can Black beans, rinsed and drained

1 (14.5 ounce) can Mexican-style stewed tomatoes with jalapeno peppers and spices, undrained

1 cup Frozen whole kernel corn

1/2 cup Chunky salsa

1 tablespoon Ground cumin

2 teaspoons Chili powder

1 cup Chopped green bell-pepper

1/4 cup Fat-free sour cream

1/4 cup Pre-shredded reduced fat Cheddar cheese

Preparation

1. Combine the first 8 ingredients in a large saucepan. Cover, and Bring to a boil. Reduce heat, simmer 10 minutes, stirring occasionally.

2. Ladle chili into each of the 4 bowls and top each serving with 1 tablespoon sour cream and 1 tablespoon cheese.

3. Enjoy!

Cook's Notes

*Serving size is 1 1/2 cups *Can use low-sodium canned goods to reduce sodium content.

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