Zippy Beans And Corn Recipes
ZIPPY BEAN STEW
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
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.
ZIPPY CORN CHOWDER
"This thick colorful chowder was so well received the first time I made it that some of us had to go without seconds," notes Kera Bredin of Vancouver, British Columbia. "Now I make this hearty soup often."
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings (2 quarts).
Number Of Ingredients 14
Steps:
- In a large saucepan, saute onion and green pepper in butter until tender. Add broth and potatoes. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are almost tender. Stir in jalapeno, mustard, salt, paprika and red pepper flakes. Add corn, green onions and 2-1/2 cups milk. Bring to a boil. , Combine flour and remaining milk until smooth; gradually add to soup. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly.
Nutrition Facts : Calories 190 calories, Fat 7g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 617mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 3g fiber), Protein 7g protein.
ZIPPY BEANS AND CORN
Onion and hot pepper sauce spark up the flavor of this unique side dish that is shared by Marsha Ransom of South Haven, Michigan.
Provided by Allrecipes Member
Time 10m
Yield 4
Number Of Ingredients 6
Steps:
- In a saucepan, saute onion in oil until tender. Add beans and corn; bring to a boil. Reduce heat; cover and simmer for 5 minutes or until heated through. Stir in vinegar and hot pepper sauce.
Nutrition Facts : Calories 210.4 calories, Carbohydrate 41.3 g, Cholesterol 0 mg, Fat 4.4 g, Fiber 6.8 g, Protein 7.8 g, SaturatedFat 0.7 g, Sodium 407.9 mg, Sugar 12.6 g
ZIPPY CHICKEN CORN CHOWDER
In this full-bodied chowder, corn is complemented by a zesty pepper flavor that you can adjust to suit your family's palate. Serve it with warm rolls and a salad for a completely satisfying meal of a chilly winter day.
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 13
Steps:
- In a soup kettle or Dutch oven, saute chicken in 2 tablespoons butter until lightly browned and until no longer pink; Remove from pan, set aside and keep warm. , In the same pan, saute red pepper in remaining butter until tender. Add the leeks; cook for 1 minute. Stir in the flour and paprika until blended. Gradually stir in the broth. Add the potatoes; bring to a boil. Reduce heat; cover and simmer for 15 minutes until thickened and potatoes are tender., Stir in the corn, Worcestershire sauce, salt, hot pepper sauce and reserved chicken; bring to a boil. Reduce heat. Cook, uncovered, for 5-8 minutes or until corn is tender, stirring occasionally. Stir in cream and heat through (do not boil).
Nutrition Facts : Calories 294 calories, Fat 10g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 737mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 3g fiber), Protein 24g protein.
SOUTHWESTERN CORN AND BLACK BEAN SKILLET
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
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
ZIPPY THREE-BEAN CHILI
Agnes Hamilton of Scott Depot, West Virginia uses convenient canned pinto, black and great northern beans to speed up preparation of her hearty chili. The one-dish meal has a stew-like consistency and a peppy Tex-Mex flavor.
Provided by Taste of Home
Categories Lunch
Time 1h30m
Yield 8 servings (2 quarts).
Number Of Ingredients 13
Steps:
- In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Add mushrooms and peppers; cook and stir 3 minutes longer or until vegetables are almost tender. Add garlic; cook 1 minute longer. Stir in the water, tomatoes and taco seasoning. , Bring to boil. Reduce heat; simmer, uncovered, for 30 minutes. Add beans; simmer 30 minutes longer. Sprinkle each serving with 1 tablespoon cheese.
Nutrition Facts : Calories 269 calories, Fat 6g fat (3g saturated fat), Cholesterol 33mg cholesterol, Sodium 738mg sodium, Carbohydrate 32g carbohydrate (0 sugars, Fiber 8g fiber), Protein 21g protein. Diabetic Exchanges
ZIPPY TURKEY ZOODLES
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
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
ZIPPY CHICKEN AND CORN CHOWDER
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
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.
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