Mexican Pork Corn and Kidney Bean Chili Recipe

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Mexican Pork Corn and Kidney Bean Chili
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  1. In a large nonstick skillet, heat oil.
  2. Add the pork,celery,green pepper.
  3. Cook 5 minutes. Toss to brown on all sides.
  4. Add beans, tomatoes, corn, chili powder and cumin.
  5. Lower heat to medium and simmer for 15 minutes.
  6. Season with Salt and Pepper to taste.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 93.58 Kcal (392 kJ)
Calories from fat 36.61 Kcal
% Daily Value*
Total Fat 4.07g 6%
Cholesterol 24.56mg 8%
Sodium 75.6mg 3%
Potassium 303.33mg 6%
Total Carbs 5.4g 2%
Sugars 1.32g 5%
Dietary Fiber 1.94g 8%
Protein 9.24g 18%
Vitamin C 11.4mg 19%
Iron 1.3mg 7%
Calcium 26.1mg 3%
Amount Per 100 g
Calories 103.03 Kcal (431 kJ)
Calories from fat 40.3 Kcal
% Daily Value*
Total Fat 4.48g 6%
Cholesterol 27.04mg 8%
Sodium 83.23mg 3%
Potassium 333.94mg 6%
Total Carbs 5.94g 2%
Sugars 1.46g 5%
Dietary Fiber 2.14g 8%
Protein 10.17g 18%
Vitamin C 12.6mg 19%
Iron 1.5mg 7%
Calcium 28.7mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.8
  • 2

Good Points

  • saturated fat free,
  • low sodium

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