This is adapted from a Cooking Light recipe for Nonstop, No-Chop Chili, which uses ground beef and does not contain black beans. It is so easy to make because you literally open cans and jars and throw them in a pot. You can have it on the table in 30 minutes.
We like to shred a block of Monterey Jack cheese to top it off. And of course we serve it with chili crackers.
The soup freezes well and it’s great in the lunchbox the next day. Makes 6 very generous servings.
- 2 cups water
- 1 can Green Giant Niblets corn, drained
- 1 jar Newman’s Own Chunky Salsa Medium
- 1 (16 oz.) can Bush’s Medium chili beans
- 1 can Bush’s black beans
- 1 (14.5 oz.) can petite diced tomatoes
- 2 tbs. chili powder
- 1 tbs. sugar
- 2 1/2 tsp. ground cumin
- 1 1/2 tsp. dried oregano
- 1/4 tsp. salt (optional- I never use it)
- Throw everything in a pot.
- Bring to a boil.
- Reduce heat and simmer 25 minutes.
The store was out of medium chili beans when I shopped that day.
The oregano and sugar are not pictured.
Details for Carb Counting
The total weight for the pot of soup was 2,300 grams.
The total carbs for the entire recipe is 273.5 grams carbs.
If you divide that by six equal (huge) servings, each serving is 45.5 grams carbs.
A serving weighing 100 grams has 12 grams carbs.
A half cup of this chili weighs about 130 grams and has 15.6 grams of carbs.