Corn and Black Bean Beef Chili

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.

RatingDifficultyBeginner

ShareTweetSaveShare

Yields8 Servings
Prep Time5 minsCook Time40 minsTotal Time45 mins

 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

1

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.

2

Stir in tomatoes, tomato sauce, beans and corn.

3

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

4

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.

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

Directions

1

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.

2

Stir in tomatoes, tomato sauce, beans and corn.

3

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

4

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.

Corn and Black Bean Beef Chili
0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply