Monday, January 11, 2016

Beefy Corn and Black Bean Chili

Today, it's 10 degrees where I live! When it's this chilly, there's nothing like a steaming bowl of chili to warm you up inside.  I searched for a quick and easy recipe I could make this week, and this one, from Myrecipes,com, fits the bill. Enjoy!


Beefy Corn and Black Bean Chili

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


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.
Makes six one cup servings.

How cold is it where you are today, and do you have a favorite chili recipe?
Thanks for visiting and have a great week!

2 comments:

William Kendall said...

I can never get into chili... I've got an aversion to the beans.

Norma Beishir said...

This would be the perfect dish for a cold day like we're having here...and I love beans.