Corn and Black Bean Beef Chili
Celia's Chipotle Garlic Infused EVOO
| Category: | MEATS QUICK & EASY |
Ingredients
1 lb 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
Celia's Chipotle Garlic Infused EVOO
Corn and Black Bean Beef Chili Directions
- Heat EVOO in a large skillet or dutch oven over medium heat.
- Cook beef, onion, sweet pepper, chili powder and cumin until meat is thoroughly cooked and any liquid has evaporated.
- Stir in tomatoes, tomato sauce, beans and corn.
- Cook over medium-high heat until boiling. Reduce heat to medium; simmer, covered, for 30 minutes, stirring occasionally.
- Serve with corn bread.
- OPTION: Chili Enchiladas
- Spread 2 cups chili in13 x 9 inch baking dish; set aside. Spoon 1/2 cup chili onto center 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 shredded Cheddar cheese. Bake in 350°F oven for 30 minutes. Makes 8 enchiladas.
