Chili with Corn
This chili combines bold spices, tender beef, beans, and fresh, sweet corn for a comforting meal that tastes even better the next day.
Servings: 8
Ingredients
- 1 pound ground beef
- 3 tablespoons taco seasoning
- 1 small yellow onion diced into ¼-inch pieces (about 1 cup's worth)
- 3 cups fresh corn kernels about 4 ears worth or (2) 14 ounce cans of corn
- 14 ounces canned ranch-style pinto beans or chili beans do not drain
- 14 ounces canned black beans drained and rinsed
- 14 ounces canned tomato sauce
- 14 ounces canned diced tomatoes
- 4 ounces canned roasted diced green chile
Optional Toppings
- shredded cheese
- sour cream
- sliced green onions
- chopped fresh cilantro
Instructions
- In a dutch oven over medium-high heat, cook and crumble the ground beef. Sprinkle with taco seasoning as it cooks.
- When the meat has almost cooked through, add the onion and continue cooking until softened.
- Add the corn (along with any juices from the cobs), ranch beans, black beans, tomato sauce, diced tomatoes, and green chile. Stir to combine.
- Bring to a boil and then reduce to a simmer for 15 minutes. Serve with the toppings of your choice.
Nutrition
Calories: 273kcal | Carbohydrates: 34g | Protein: 20g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 37mg | Sodium: 984mg | Potassium: 881mg | Fiber: 8g | Sugar: 10g | Vitamin A: 617IU | Vitamin C: 12mg | Calcium: 66mg | Iron: 4mg