Three-Bean Chili

Make a shopping list. Write down items you need as you run out of or think of them. It will save you time and money. 

Three Bean Chili
Yield: 9 servings
  • 1 (15 ounce) can kidney beans, drained and rinsed
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 (15 ounce) can chili beans
  • 1 (15 ounce) can diced tomatoes, low sodium
  • 1 (15 ounce) can corn, drained
  • Chili powder, to taste


  1. Wash hands with soap and water.
  2. In a large pot, combine all canned ingredients. Heat over medium heat.
  3. Add chili powder to taste and stir.
  4. Continue to heat until heated thoroughly.
  5. Store leftovers in a sealed container in the refrigerator for up to 4 days.

Nutrition Information:

  • Serving Size (1/9 of recipe):
  • Calories 170
  • Total Fat 1g
  • Saturated Fat 0g
  • Sodium 541mg
  • Total Carbohydrates 32g
  • Fiber 10g
  • Protein 9g