3-Can Chili

Name: 3-Can Chili
Yield: 6 Servings
Ingredients: 1 can (15.5 ounces) low-sodium black beans, undrained (or pinto, kidney, or red beans); 1 can (15.2 ounces) reduced sodium corn, drained (or 10-oz package of frozen corn); 1 can (14.5 ounces) low-sodium crushed tomatoes, undrained; 1 teaspoon chili powder (or more, to taste)

Source: Recipe Adapted from: Eating Smart, Being Active Colorado State University and University of California at Davis

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

With almost no cooking required to prepare this chili, just open cans of beans, corn, and tomatoes, and heat everything together in a pan!

Makes

6 Servings

Ingredients

1 can (15.5 ounces) low-sodium black beans, undrained (or pinto, kidney, or red beans)
1 can (15.2 ounces) reduced sodium corn, drained (or 10-oz package of frozen corn)
1 can (14.5 ounces) low-sodium crushed tomatoes, undrained
1 teaspoon chili powder (or more, to taste)

Directions

Wash hands with soap and water.
Place the contents of all 3 cans into a pan.
Add chili powder to taste.
Stir to mix.
Continue to stir over medium heat until heated thoroughly.
Refrigerate leftovers.

Notes

Learn more about: Corn Tomatoes

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.