Corn and Black Bean Beef Chili

Name: Corn and Black Bean Beef Chili
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 8
Ingredients: 1 lb (500 g) Extra Lean/Lean Ground Beef Sirloin or Extra Lean/Lean Ground Beef; 1 large onion, diced; 1 large sweet pepper, diced; 2 tbsp (30 mL) chili powder; 1 tsp (5 mL) ground cumin; 1 can (28 oz/796 mL) diced tomatoes; 1 can (14 oz/398 mL) tomato sauce; 1 can (19 oz/540 mL) black beans, drained and rinsed; 1 ½ cup (375 mL) frozen corn kernels

in All Recipes, Chili, Ground Beef Cold Weather, Dinner Party, Meals in 60 Minutes, Pot Luck

Corn and Black Bean Beef Chili

Prep Time: 5
Cook Time: 40
Total Time: 45
Serving: 8

Print Recipe

This recipe for Corn and Black Bean Beef Chili is a snap to pull together with simple pantry ingredients. Use it to fill tortillas and bake as a casserole (see Chili Enchiladas recipe below) or just serve from the pot with wedges of baked tortilla. If you prefer a fiery version, add a teaspoon or so chopped canned chipotle peppers.

Directions

Cook beef, onion, sweet pepper, chili powder and cumin in large saucepan or Dutch oven over medium heat until meat is thoroughly cooked and any liquid has evaporated.

Stir in tomatoes, tomato sauce, beans and corn.

Cook over medium-high heat until boiling. Reduce heat to medium; simmer, covered, for 30 minutes, stirring occasionally.

Chili Enchiladas: Spread 2 cups (500 mL) chili in13 x 9 inch (3 L) baking dish; set aside. Spoon 1/2 cup (125 mL) chili onto centre of each of 8 small flour tortillas. Roll up; place seam side down in baking dish. Spoon remaining chili over enchiladas. Sprinkle with 1 cup (250 mL) shredded Cheddar cheese. Bake in 350°F (180°C) oven for 30 minutes. Makes 8 enchiladas.