Beefy Corn and Black Bean Chili

Beefy Corn and Black Bean Chili Recipe
Photo: Oxmoor House
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.

Yield:

6 servings (serving size: about 1 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 1 Minute
Cook: 27 Minutes

Nutritional 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

Ingredients

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)

Preparation

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.

Note:

Cooking Light Fresh Food Fast

April 2009
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