Beefy corn and black bean chili

Dinner tonight, December 6, 2014
Fast and easy to make, great tast , served with nacho chips
6 Servings

  • 1 lb. ground round
  • 2 teaspoons salt-free chili powder blend (such as The Spice Hunter)
  • 1 (14-ounce) package frozen seasoned corn and black beans (such as Pictsweet)
  • 1 (14-ounce) can fat-free, less-sodium beef broth
  • 1 (15-ounce) can seasoned tomato sauce for chili (such as Hunt's Family Favorites)
  • 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.

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.

Ladle chili into bowls. Top each serving with sour cream and onions, if desired.

Serving size: about 1 cup

Nutritional notes:
Calories per serving 193

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