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)

1 (14-ounce) package frozen seasoned corn and black beans 

1 (14-ounce) can fat-free, less-sodium beef broth

1 (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!

Healthy Black Bean-Hominy Chili

The last time I posted a recipe, I promised I’d provide my favorite vegetarian chili next time around.  This delicious dish was created by Pam Anderson and appeared in USA Today Weekend’s December 30, 2011-January 1, 2013 edition.  If you’re a big-time meat lover, add some chorizo.  Enjoy!

Healthy Black Bean-Hominy Chili

• 1 quart good quality vegetable broth (e.g. Pacific, Kitchen Basics or Imagine brand)
• 1 can (14.5 ounces) petite-diced tomatoes
• 1 generous Tb. vegetable oil
• 1 medium-large onion, cut into medium dice
• 1 bell pepper, color choice is yours, cut into medium dice
• 3 Tbs. chili powder
• 1 tsp. each ground cumin and oregano
• 2 cans (15.5 ounces each) drained black beans
• 2 cans (15.5 ounces each) drained hominy
• 3 large garlic cloves, minced
• 1 ounce bittersweet chocolate
• 1/4 of chopped fresh cilantro

Directions

1. Microwave broth and tomatoes in a microwave-safe container on high power until steamy hot, about 5 minutes.

2. Meanwhile, heat oil in a Dutch oven or small soup kettle over medium-high heat. Add onions and peppers; sauté until soft and golden brown, about 5 minutes. Add chili powder, cumin and oregano: sauté until fragrant, a minute or so. Add beans and hominy along with hot broth mixture. Bring to a simmer, reduce heat to low and simmer, partially covered, until vegetables are tender and flavors have blended, about 20 minutes. Stir in garlic, chocolate and cilantro; simmer a couple of minutes to blend flavors. Turn off heat and let stand a few minutes if there's time. Adjust seasonings and serve.

This is my very favorite vegetarian/black bean chili! Must be the hominy and the chocolate! I’d never had hominy (unless you count grits) until I tried this dish. Have you ever tried hominy? Also, do you have a favorite vegetarian chili?

Thanks for visiting and have a great week!