A chili treat is as simple as popping lids of 3 cans

Fall is the perfect time to cook chili, said Easter H. Tucker, interim family and consumer sciences program leader at the University of Arkansas at Pine Bluff.

Chili is a nutritious and versatile dish that can be very easy to prepare, according to a news release.

Tucker recommends the ChooseMyPlate recipe for 3-can chili.

“There is almost no cooking required to prepare this recipe,” she said. “Just open cans of beans, corn and tomatoes, and heat everything together in a pan. Consider serving with a variety of crackers and fruit on the side.”

INGREDIENTS

■ 1 can beans, low-sodium undrained (pinto, kidney, red or black, 15.5 ounces);

■ 1 can corn, drained (15 ounces, or 10-ounce package of frozen corn);

■ 1 can crushed tomatoes, undrained (15 ounces);

■ Chili powder (to taste.)

DIRECTIONS

Place the contents of all three cans into a pan. Add chili powder to taste. Stir to mix. Continue to stir over medium heat until heated thoroughly. Refrigerate leftovers.