Beefy Corn and Black Bean Chili

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 Cooking Light Fresh Food Fast

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Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 193
  • Calories from fat: 14%
  • Fat: 3g
  • Saturated fat: 1g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.3g
  • Protein: 20g
  • Carbohydrate: 20g
  • Fiber: 3.4g
  • Cholesterol: 40mg
  • Iron: 2mg
  • Sodium: 825mg
  • Calcium: 0.0mg

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. 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. 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. 3. Ladle chili into bowls. Top each serving with sour cream and onions, if desired.
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Beefy Corn and Black Bean Chili Recipe at a Glance
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