hearty chili con corn

4 servings
1 cup Dried kidney beans
4 cups Water
1 cup Frozen corn
Onion, chopped
Garlic clove, pressed
1 teaspoon Salt
1 tablespoon Vegetable oil
1½ cup Tomato sauce
1½ tablespoon Chili powder
1 teaspoon Cumin

Soak kidney beans in water overnight. Cook for 1-½ hours. Saute onion and garlic in oil; add seasonings, tomato sauce and corn.

Simmer 15 minutes. Add tomato mixture to cooked kidney beans and stir. Simmer. Serve over rice.

Submitted By JOELL ABBOTT On 03-08-95

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