Source: GroceryBudget101.com
1 (16 oz) can kidney beans, rinsed and drained
2 cups frozen corn kernels
1 (15 oz) can black beans, rinsed and drained
1 (14.5 oz) can Fire Roasted tomatoes, undrained
1 (8 oz) can tomato sauce
1 (4 oz) can chopped green chilies
1 envelope taco seasoning
1/2 cup diced onion (I left this out)
1 lb. ground beef, cooked and drained
*For chili add 1 (29 oz) can diced tomatoes
Combine all ingredients and cook over low heat until flavors combine. Can also be cooked on low in a slow cooker.
Serve over brown rice, in whole wheat tortillas, with tortilla chips or corn bread.
*****
Everyone declared this recipe a keeper. I honestly expected my oldest daughter to take one bite and turn up her nose, but she did the opposite. She took one bite and declared that she loved it. She and I ate ours like a dip with tortilla chips. My husband ate his on whole wheat tortillas, and my three year old son at his with a spoon (with cornbread and tortilla chips as a side).
The only thing I might do differently next time is just to use a can of petite diced tomatoes instead of the fire roasted tomatoes. No real reason for the possible swap other than to see how it turns out.
Please excuse the almost empty looking pot. I forgot to take a picture until after we ate dinner. The picture is also deceiving because there was a lot more leftover than it looks like.
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