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Beefy Corn and Black Bean Chili

Photo: Oxmoor House
Prep time 1 min
Cook time 27 mins
Yield 6 servings (serving size: about 1 cup)
This dish has the flavor and aroma of a chili that has simmered all day—and only you have to know it hasn't. Dress it up with a dollop of sour cream and sliced green onions, and serve it with Cheesy Cheddar Corn Bread.


  • 1 pound ground round
  • 2 teaspoons salt-free chili powder blend (such as The Spice Hunter)
  • 1 (14-ounce) package frozen seasoned corn and black beans (such as Pictsweet)
  • 1 (14-ounce) can fat-free, less-sodium beef broth
  • 1 (15-ounce) can seasoned tomato sauce for chili (such as Hunt's Family Favorites)
  • Reduced-fat sour cream (optional)
  • Sliced green onions (optional)

Nutrition Information

  • calories 193
  • caloriesfromfat 14 %
  • fat 3 g
  • satfat 1 g
  • monofat 1 g
  • polyfat 0.3 g
  • protein 20 g
  • carbohydrate 20 g
  • fiber 3.4 g
  • cholesterol 40 mg
  • iron 2 mg
  • sodium 825 mg
  • calcium 0.0 mg

How to Make It

  1. Combine beef and chili powder blend in a large Dutch oven. Cook 6 minutes over medium-high heat or until beef is browned, stirring to crumble. Drain and return to pan.

  2. Stir in frozen corn mixture, broth, and tomato sauce; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Uncover and simmer 5 minutes, stirring occasionally.

  3. Ladle chili into bowls. Top each serving with sour cream and onions, if desired.

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