Can’t Get Enough Chili

This delicious versatile chili is so thick and creamy that you will want leftovers for a baked potato, loaded fries or nacho’s. You may be disappointed because it goes fast! The addition of creamed corn gives it a rich creamy texture as if has cheese without the added fat and calories. You can easily make a smaller batch or make extra to freeze for another day. If you keep frozen peppers & onions on hand along with cans of the other ingredients this makes a quick meal if you have unexpected guests.

Call GAP!


AuthorLaurie PawlaczykCategory, , DifficultyBeginner
Yields10 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins
 1 large onion, diced
 1 large green pepper, diced
 1 28 oz. can petite diced tomatoes, or 2 smaller cans
 1 14.5-15 oz. can petite diced tomatoes
 1 14.5-15 oz. can diced tomatoes with green chili's
 1 can creamed corn, GMO free
 1 can whole sweet corn, GMO free
 2 15 oz. cans mild chili beans
 1 15 oz. can black beans
 1 15 oz. can cannalini beans or red kidney beans
 1 lb extra lean ground turkey optional
1

If using ground turkey, brown in large pot with diced peppers and onions.
You can also cook the turkey separate (with some of the seasoning) to serve on the side.
If making vegetarian/vegan, saute diced peppers and onions for 5 minutes until they soften and onions start turning translucent. Use a little of the diced tomatoes with juice if they need fluid to keep from sticking.

2

Add seasoning (1 1/2 T cumin, 1 1/2 t paprika, 1 t chili powder, 1/2 t garlic powder, 1/8 t cayenne pepper, 3/4 t salt, 1/2 t pepper)
or add 1 packet of your favorite taco seasoning. Stir continuously for an additional 1-2 minutes.

3

Add all the tomatoes, chili beans and creamed corn.
Go ahead and add the liquid when you rinse the cans! No more than a cup at most.
when choosing your corn, purchase a high quality sweet corn. Some brands are tough and chewy and the chili wont taste as good.

4

Rinse the black and cannelloni beans and drain the whole kernel corn. Add to the pot.

5

Stir well and bring just to a boil. Reduce heat and simmer uncovered for 15-20 minutes stirring occasionally.

6

Serve with oyster crackers or your favorite chili toppings.

If you would like to make a smaller batch just cut everything in half. Choose either the whole kernel corn or creamed corn and which type of bean you like best and just use the 2 smaller cans of tomatoes. If making more, add half the ingredients. Use 3 types of beans for color. Remember to eat the rainbow!

Nutritional info for vegan option: Cal 229.3, Fat 1.8g, Carbs 43.8g, Fiber 10.5g, Protien 11.2g

Nutrition Facts

Serving Size 1 1/2 cups

Servings 10


Amount Per Serving
Calories 277.9
% Daily Value *
Total Fat 2.4g4%
Total Carbohydrate 43.8g15%
Dietary Fiber 10.5g42%
Protein 21.7g44%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

 

 

Ingredients

 1 large onion, diced
 1 large green pepper, diced
 1 28 oz. can petite diced tomatoes, or 2 smaller cans
 1 14.5-15 oz. can petite diced tomatoes
 1 14.5-15 oz. can diced tomatoes with green chili's
 1 can creamed corn, GMO free
 1 can whole sweet corn, GMO free
 2 15 oz. cans mild chili beans
 1 15 oz. can black beans
 1 15 oz. can cannalini beans or red kidney beans
 1 lb extra lean ground turkey optional

Directions

1

If using ground turkey, brown in large pot with diced peppers and onions.
You can also cook the turkey separate (with some of the seasoning) to serve on the side.
If making vegetarian/vegan, saute diced peppers and onions for 5 minutes until they soften and onions start turning translucent. Use a little of the diced tomatoes with juice if they need fluid to keep from sticking.

2

Add seasoning (1 1/2 T cumin, 1 1/2 t paprika, 1 t chili powder, 1/2 t garlic powder, 1/8 t cayenne pepper, 3/4 t salt, 1/2 t pepper)
or add 1 packet of your favorite taco seasoning. Stir continuously for an additional 1-2 minutes.

3

Add all the tomatoes, chili beans and creamed corn.
Go ahead and add the liquid when you rinse the cans! No more than a cup at most.
when choosing your corn, purchase a high quality sweet corn. Some brands are tough and chewy and the chili wont taste as good.

4

Rinse the black and cannelloni beans and drain the whole kernel corn. Add to the pot.

5

Stir well and bring just to a boil. Reduce heat and simmer uncovered for 15-20 minutes stirring occasionally.

6

Serve with oyster crackers or your favorite chili toppings.

If you would like to make a smaller batch just cut everything in half. Choose either the whole kernel corn or creamed corn and which type of bean you like best and just use the 2 smaller cans of tomatoes. If making more, add half the ingredients. Use 3 types of beans for color. Remember to eat the rainbow!

Nutritional info for vegan option: Cal 229.3, Fat 1.8g, Carbs 43.8g, Fiber 10.5g, Protien 11.2g

Can’t Get Enough Chili
You might also like
error: Content is protected and copying of any contents within is prohibited.