Best Zippy Beans And Corn Recipes

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ZIPPY CHICKEN AND CORN CHOWDER



Zippy Chicken and Corn Chowder image

Gently spiced corn chowder is always a good option for kids, but feel free to rev up yours with hot pepper sauce. This chowder's a lifesaver on busy weeknights. -Andrea Early, Harrisonburg, Virginia

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 8 servings (3 quarts).

Number Of Ingredients 13

1/4 cup butter
1 large onion, chopped
1 medium green pepper, chopped
1/4 cup all-purpose flour
1 tablespoon paprika
2 medium potatoes, peeled and chopped
1 carton (32 ounces) chicken broth
1 skinned rotisserie chicken, shredded
6 cups fresh or frozen corn
1 tablespoon Worcestershire sauce
1/2 to 1 teaspoon hot pepper sauce
1 teaspoon salt
1 cup 2% milk

Steps:

  • In a stockpot, heat butter over medium-high heat. Add onion and pepper; cook, stirring, until vegetables are crisp-tender, 3-4 minutes. Stir in flour and paprika until blended., Add potatoes; stir in broth. Bring to a boil; reduce heat and simmer, covered, until tender, 12-15 minutes., Stir in chicken, corn, sauces and salt; bring to a boil. Reduce heat and cook, uncovered, until corn is tender, 4-6 minutes. Add milk; heat through (do not boil).

Nutrition Facts : Calories 351 calories, Fat 12g fat (5g saturated fat), Cholesterol 75mg cholesterol, Sodium 920mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 4g fiber), Protein 25g protein.

ZIPPY TURKEY ZOODLES



Zippy Turkey Zoodles image

Eating healthy doesn't mean sacrificing flavor-and these spiced-up zoodles prove it. If you don't have a spiralizer, simply slice the zucchini julienne-style. -Elizabeth Bramkamp, Gig Harbor, Washington

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 15

4 teaspoons olive oil, divided
1 pound ground turkey
1 small onion, finely chopped
1 jalapeno pepper, seeded and chopped
2 garlic cloves, minced
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon chili powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
3 medium zucchini, spiralized
4 plum tomatoes, chopped
1 cup frozen corn, thawed
1 cup black beans, rinsed and drained
Optional: Chopped fresh cilantro and shredded cheddar cheese

Steps:

  • In a large nonstick skillet, heat 2 teaspoons olive oil over medium heat. Add turkey, onion, jalapeno and garlic and cook until turkey is no longer pink and vegetables are tender, breaking up turkey into crumbles, 8-10 minutes; drain. Stir in seasonings; remove and keep warm. Wipe out pan., In the same pan, heat remaining olive oil; cook zucchini over medium heat until crisp-tender, 3-5 minutes. Stir in tomatoes, corn, beans and reserved turkey mixture; heat through. Serve with cilantro and cheese if desired.

Nutrition Facts : Calories 332 calories, Fat 14g fat (3g saturated fat), Cholesterol 75mg cholesterol, Sodium 500mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 6g fiber), Protein 29g protein. Diabetic Exchanges

SOUTHWESTERN CORN AND BLACK BEAN SKILLET



Southwestern Corn and Black Bean Skillet image

A simple Southwest corn and black bean skillet that goes well with tacos, enchiladas, fish, and even burgers.

Provided by Soup Loving Nicole

Categories     Side Dish     Vegetables     Corn

Time 30m

Yield 8

Number Of Ingredients 9

4 ears corn, shucked and kernels removed
1 small red bell pepper, diced
1 large jalapeno pepper, seeded and minced
¼ cup chopped red onion
1 tablespoon lime juice
2 teaspoons chili powder
1 pinch salt and freshly ground black pepper to taste
1 (15 ounce) can black beans, rinsed and drained
¼ cup chopped cilantro

Steps:

  • Combine corn, bell pepper, jalapeno, onion, lime juice, chili powder, salt, and pepper in a bowl. Stir until evenly combined.
  • Heat a large skillet over medium-high heat. Add corn mixture and cook until onion has softened, about 6 minutes. Stir in black beans and cook for 2 minutes more. Remove from heat and sprinkle cilantro over the top.

Nutrition Facts : Calories 95.4 calories, Carbohydrate 19.1 g, Fat 0.8 g, Fiber 5.5 g, Protein 4.9 g, SaturatedFat 0.1 g, Sodium 238.1 mg, Sugar 2.2 g

A SIDE OF BLACK BEANS AND CORN



A Side of Black Beans and Corn image

I served this insanely easy side-dish with my mexican chicken, which is also posted. It was so fast and so easy, I STILL can't believe it. Use a can of niblets corn, in mexican if you can!

Provided by MrsMM

Categories     Black Beans

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

1 (8 ounce) can black beans, rinsed and drained
1 (4 ounce) can corn, mexican if possible
1 teaspoon ground cumin
1 onion, diced
1 teaspoon olive oil
1 tablespoon taco seasoning, chipotle flavor
1 tablespoon hot sauce (optional)

Steps:

  • Heat oil in pan on medium heat.
  • Add onions, cumin powder, cooking til onions are soft.
  • Add beans, corn, taco seasoning.
  • Stir, lower heat to medium-low and cook til warm, mixed, stirring constantly so beans don't stick.
  • Add hot sauce, stir and heat for another minute.

Nutrition Facts : Calories 108.1, Fat 1.9, SaturatedFat 0.3, Sodium 7, Carbohydrate 19.8, Fiber 4.8, Sugar 2.1, Protein 4.9

BABY LIMA BEANS AND CORN



Baby Lima Beans and Corn image

A good SOUTHERN DISH! This dish graces the table at buffets, potlucks and in homes in the south. Also known as "butter beans" and are grown in small home gardens. When purchasing a frozen bag or box of these wonderful beans be sure to buy the kind which say "tiny" or "baby" lima beans. These beans go well with any meat as well as fried chicken, ham or pork chops. The blended flavors of lima beans, corn and bacon drippings make anyone feel like they are seated at Grandma's table!

Provided by Seasoned Cook

Categories     Low Protein

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 6

2 cups frozen baby lima beans
1 (10 ounce) can corn kernels, drained
2 tablespoons bacon drippings
5 cups water
1/2 teaspoon salt
black pepper

Steps:

  • In a medium size saucepan bring water to a boil.
  • Place frozen lima beans, bacon drippings, salt and pepper in water. Cover with a lid. Turn heat down to very low heat and let simmer for an hour and 15 minutes. Keep a watchful eye and do not let water boil out.
  • Pour drained can of corn kernels into bean mixture and simmer 15 more minutes.
  • Serve and enjoy!

Nutrition Facts : Calories 228.6, Fat 7.3, SaturatedFat 2.7, Cholesterol 6.1, Sodium 351.1, Carbohydrate 35.4, Fiber 6.6, Protein 8.4

BLACK BEANS AND CORN



Black Beans and Corn image

This is a quick and easy protein-packed side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     Mexican-Inspired Recipes

Number Of Ingredients 10

1 1/2 tablespoons olive oil
1 large clove garlic, minced
1 small onion, finely chopped
1 can (15 1/2 ounces) black beans
2 tablespoons tomato puree
1 teaspoon dried oregano
1/4 cup canned green chiles, cut into 1/4-inch dice
1 cup fresh corn kernels
Salt and freshly ground pepper to taste
1 tablespoon coarsely chopped parsley leaves, for garnish

Steps:

  • Heat the olive oil in a medium saucepan over medium-low heat. Add the garlic and onions, and cook, stirring occasionally, until translucent and very soft, about 10 minutes.
  • Drain the black beans, and reserve 1/4 cup of the liquid. Add the beans, the reserved bean liquid, and the remaining ingredients, except the parsley, to saucepan; cover, raise heat to medium, and cook, stirring occasionally, 10 to 12 minutes. Remove from heat, transfer to a serving dish, and garnish with the parsley leaves. Serve immediately.

ZIPPY BEAN STEW



Zippy Bean Stew image

This bean stew is a staple for my co-workers and me once the weather turns cool. Although this is a low-fat dish, it definitely doesn't taste like it! -Debbie Matthews, Bluefield, West Virginia

Provided by Taste of Home

Categories     Dinner

Time 4h10m

Yield 6 servings.

Number Of Ingredients 11

1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes and green chiles
1 can (14-1/2 ounces) vegetable broth or reduced-sodium chicken broth
2 cups frozen corn, thawed
1 can (4 ounces) chopped green chiles, undrained
3 cups water
2 medium carrots, sliced
1 large onion, chopped
2 garlic cloves, minced
2 teaspoons chili powder

Steps:

  • In a 3-qt. slow cooker, combine the beans, tomatoes, broth, corn and green chiles. Stir in the water, carrots, onion, garlic and chili powder. Cover and cook on high for 4-5 hours or until vegetables are tender and flavors are blended.

Nutrition Facts : Calories 208 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 816mg sodium, Carbohydrate 42g carbohydrate (6g sugars, Fiber 10g fiber), Protein 11g protein.

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