Chili Chowder 1

Course : Chowders
Serves: 6
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2 teaspoons canola oil
1 medium onion -- chopped
1 medium green pepper -- chopped
19 ounces mexican tomatoes
1 cup chicken broth
1 teaspoon chili powder -- or to taste
2 cups kidney beans -- canned, undrained
12 ounces corn -- undrained (1 can)

Preparation / Directions:

In a large saucepan heat oil over medium heat; saut‚ onion and green pepper for 3 minutes. Stir in tomatoes, chicken broth and chili powder; bring to boil. Reduce heat, cover and simmer 5 minutes. Add undrained kidney beans and corn, covered 5 minutes longer, stirring occasionally.


Nutritional Information:

284 Calories (kcal); 4g Total Fat; (10% calories from fat); 17g Protein; 49g Carbohydrate; 0mg Cholesterol; 151mg Sodium

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