Beefy Corn And Black Bean Chili Recipes

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BEEFY CORN AND BLACK BEAN CHILI



Beefy Corn and Black Bean Chili image

Dinner for six ready in 25 minutes! Serve your family a spicy chili packed with beef, corn and black beans - a tasty meal.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 6

Number Of Ingredients 7

1 lb ground beef round
2 teaspoons salt-free chili powder blend
1 package (14 oz) frozen seasoned corn and black beans
1 can (14 oz) reduced-sodium beef broth
1 can (15 oz) seasoned tomato sauce for chili
Reduced-fat sour cream, if desired
Sliced green onions, if desired

Steps:

  • In 4-quart Dutch oven, cook beef and chili powder blend over medium-high heat for 6 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
  • Stir in frozen corn and beans, broth and tomato sauce. Heat to boiling; reduce heat. Cover; simmer 10 minutes. Uncover; simmer 5 minutes longer, stirring occasionally.
  • Ladle chili into 6 bowls. Top with sour cream and onions.

Nutrition Facts : Calories 190, Carbohydrate 20 g, Fiber 3 g, Protein 20 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 830 mg

BEEF AND BLACK BEAN CHILI WITH GREEN ONION CORN CAKES



Beef and Black Bean Chili with Green Onion Corn Cakes image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 8 servings

Number Of Ingredients 21

2 pounds ground beef sirloin, 90 percent lean
1 tablespoon extra-virgin olive oil, 1 turn of the pan
Salt and pepper
1 tablespoon Worcestershire sauce, eyeball it
1 medium onion, finely chopped
4 to 6 cloves garlic, finely chopped
1 red bell pepper, finely chopped
1 jalapeno pepper, seeded and chopped
3 tablespoons dark chili powder, 2 palm fulls
1 tablespoon cumin, 1/2 palm full
1 cup beef stock or broth, 1/2 a 14-ounce can or paper container
1 (14 1/2 ounce) can diced tomatoes
1 (8-ounce) can tomato sauce or tomato puree
2 (15-ounce) cans black beans, drained
2 tablespoons chopped fresh cilantro, a handful, optional
2 (8 1/2-ounce) packages, corn muffin mix
1 cup milk
2 eggs, beaten
2 tablespoons vegetable or corn oil
3 scallions, thinly sliced
Butter, for greasing griddle pan

Steps:

  • In a large deep skillet or pot, brown ground beef in oil over high heat. Season meat with salt and pepper, then add Worcestershire sauce. Reduce heat to medium high when the meat is browned and crumbled, then add onion, garlic, red peppers, jalapeno. Season veggies and meat with chili powder and cumin. Cook veggies and meat together 5 minutes. Stir in broth and scrape up pan drippings. Stir in diced and pureed tomatoes and black beans. When the mixture comes to a bubble, reduce heat to simmer and stir in cilantro, optional.
  • Mix together 2 packages of corn muffin mix with 1 cup milk, 2 beaten eggs, 2 tablespoons vegetable oil and sliced scallions. Batter should be thick. Heat a nonstick skillet or griddle pan over moderate heat. Nest a pat of butter into folded paper towel and wipe hot pan surface with it to lightly grease. Pour corn cake batter into the hot griddle pan or skillet in 3 or 4-inch rounds. Cook 2 or 3 minutes on each side, until golden. Transfer to a plate and repeat with remaining batter.
  • To serve, top bowls of beef and black bean chili with green onion corn cake toppers. Eat the chili and corn toppers as you would a pot pie, grabbing some of the corn cake with each spoonful of chili.

BLACK BEAN CHILI



Black Bean Chili image

A chili that is best when prepared with fresh vegetables, but still delicious with canned or frozen. Serve by itself or over rice.

Provided by JANED

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Vegetarian

Time 40m

Yield 8

Number Of Ingredients 13

1 tablespoon olive oil
1 onion, chopped
2 red bell pepper, seeded and chopped
1 jalapeno pepper, seeded and minced
10 fresh mushrooms, quartered
6 roma (plum) tomatoes, diced
1 cup fresh corn kernels
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 tablespoon chili powder
2 (15 ounce) cans black beans, drained and rinsed
1 ½ cups chicken broth or vegetable broth
1 teaspoon salt

Steps:

  • Heat oil in a large saucepan over medium-high heat. Saute the onion, red bell peppers, jalapeno, mushrooms, tomatoes and corn for 10 minutes or until the onions are translucent. Season with black pepper, cumin, and chili powder. Stir in the black beans, chicken or vegetable broth, and salt. Bring to a boil.
  • Reduce heat to medium low. Remove 1 1/2 cups of the soup to food processor or blender; puree and stir the bean mixture back into the soup. Serve hot by itself or over rice.

Nutrition Facts : Calories 164.3 calories, Carbohydrate 28 g, Cholesterol 0.9 mg, Fat 2.8 g, Fiber 9.9 g, Protein 9 g, SaturatedFat 0.4 g, Sodium 897.4 mg, Sugar 4.3 g

BEEFY BEAN AND CORN CHILI



Beefy Bean and Corn Chili image

A can-do attitude gets this main dish on the table in 25 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 5

Number Of Ingredients 5

1 lb lean (at least 80%) ground beef
2 cans (15 oz each) spicy chili beans, undrained
1 can (14.5 oz) diced tomatoes, undrained
1 can (11 oz) whole kernel corn, undrained
1 can (4.5 oz) Old El Paso™ chopped green chiles

Steps:

  • In 3-quart saucepan, cook ground beef over medium-high heat, stirring frequently, until thoroughly cooked; drain well.
  • Stir in remaining ingredients. Reduce heat to medium; cook 10 to 15 minutes, stirring occasionally, until thoroughly heated and flavors are blended.

Nutrition Facts : Calories 380, Carbohydrate 42 g, Cholesterol 55 mg, Fat 1/2, Fiber 9 g, Protein 26 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1030 mg, Sugar 5 g, TransFat 1/2 g

BEEF AND BLACK BEAN CHILI WITH GREEN ONION CORN CAKES



Beef and Black Bean Chili With Green Onion Corn Cakes image

This is another Rachael Ray recipe I make all the time. The only modification I made was to cut the meat in half, from two to one pound. I simmer mine for about 45 min when I have the time.It is also good without the corn cakes.

Provided by kitchenslave03

Categories     Meat

Time 40m

Yield 8 serving(s)

Number Of Ingredients 20

1 lb 90% lean ground sirloin
salt and pepper
1 tablespoon Worcestershire sauce
1 medium onion, chopped
4 -6 garlic cloves, minced
1 red bell pepper, chopped
1 jalapeno, seeded and chopped
3 tablespoons chili powder
1 tablespoon cumin
1 cup beef stock
diced tomato
1 (8 ounce) can tomato sauce
2 (15 ounce) cans black beans, drained
2 tablespoons cilantro, chopped
2 (8 1/2 ounce) packages corn muffin mix
1 cup milk
2 eggs, beaten
2 tablespoons oil
3 scallions, thinly sliced
butter, for greasing griddle

Steps:

  • In a large pot, brown beef over med-high, seasoning with salt and pepper. Drain grease and add worcestershire, onion, garlic, red peppers, and jalapeno. Cook 5 min then add chili powder and cumin, and cook 2 more minute Stir in broth and scrape up drippings. Stir in tomatoes, tomato sauce, and beans. When it comes to a bubble, reduce heat to a simmer and cook 15 minutes. Stir in cilantro just before serving.
  • Mix together muffin mix, milk, eggs, oil and scallions. Batter should be thick. Heat a nonstick skillet or griddle over moderate heat. Nest a pat of butter into a folded paper towel and wipe hot pan surface with it to lightly grease. Pour corn cake batter onto hot pan in 3-4 inch rounds. Cook 2-3 min on each side, until golden. Transfer to a plate and repeat.
  • To serve, top bowls of chili with corn cakes. Eat the chili and corn cake as you would a pot pie, grabbing some of the corn cake with each spoonful of chili.

Nutrition Facts : Calories 573.7, Fat 21.6, SaturatedFat 6.5, Cholesterol 85, Sodium 1032, Carbohydrate 69.3, Fiber 12.8, Sugar 15.4, Protein 26.8

ROASTED CORN AND BLACK BEAN CHILI



Roasted Corn and Black Bean Chili image

I aquired this recipe from a co-worker at a pot luck about a year ago. This is a bit different from your average chili and offers just the right amount of spice and great flavors. It can easily be made fully vegetarian by substituting for the chicken broth. Enjoy! Suggestion: If you want a thicker more 'chili-like' consistency try mashing a half a cup or more of the rinsed black beans then add with the rest of the beans.

Provided by MI Mitten

Categories     Black Beans

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 11

1 (10 ounce) package frozen corn
2 tablespoons olive oil, divided
1 onion, chopped
4 garlic cloves, minced, to taste
2 teaspoons ground cumin
1 tablespoon chili powder (add more if you want spicy)
1 (14 1/2 ounce) can low sodium chicken broth
2 (15 ounce) cans black beans, drained and rinsed
2 (14 1/2 ounce) cans diced tomatoes with green chilies
sour cream
shredded cheddar cheese

Steps:

  • Preheat oven to 400°F.
  • Place corn in a large baking pan; add 1 Tbs olive oil and stir the corn to coat.
  • Bake until the corn is browned, stirring once, about 20 mins total.
  • Note: Corn sometimes does not brown, but bake until it smells roasted.
  • While corn is roasting, cook onion in remaining 1 Tbs olive oil in a large sauce pan over medium heat until soft, about 5 minutes.
  • Add garlic, cumin, and chili powder and cook, stirring constantly, about 1 minute.
  • Stir in broth, beans, and tomatoes; reduce heat to simmer.
  • Cover and cook 15 mins then stir in corn and simmer for additional 5 minutes.
  • Serve chili with sour cream and shredded cheese.

CORN AND BEAN CHILI



Corn and Bean Chili image

My family favors corn in a variety of dishes, including this one.-Mary Pitts, Powder Springs, Georgia

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 14-16 servings (4 quarts).

Number Of Ingredients 8

2 pounds ground beef
1 small onion, finely chopped
1 envelope chili seasoning mix
3 cans (16 ounces each) chili beans, undrained
1 can (46 ounces) V8 juice
1/2 teaspoon salt
1 can (14-3/4 ounces) cream-style corn
Shredded cheddar cheese

Steps:

  • In a large Dutch oven or soup kettle, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the seasoning mix, beans, V8 juice and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. , Stir in corn. Cook and stir over low heat for 15 minutes. Sprinkle with cheese.

Nutrition Facts : Calories 155 calories, Fat 6g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 645mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 2g fiber), Protein 13g protein.

CHILI, CORN, AND BLACK BEAN SALSA



Chili, Corn, and Black Bean Salsa image

Very simple and healthy chili and corn salsa, perfect for a topping or dipping chips.

Provided by John Theis

Time 10m

Yield 6

Number Of Ingredients 12

1 (15 ounce) can black beans, rinsed and drained
1 (15.25 ounce) can whole kernel corn, drained
1 (10 ounce) can diced tomatoes with green chile peppers
1 avocado, diced
¾ cup diced red onion
1 tablespoon minced garlic
1 medium lime, juiced
3 tablespoons olive oil
2 tablespoons chili-garlic sauce
2 tablespoons ground cumin
1 pinch cayenne pepper
salt and ground black pepper to taste

Steps:

  • Mix black beans, corn, tomatoes, avocado, onion, and garlic together in a large bowl. Squeeze the juice of one fresh lime in the bowl. Add olive oil, chili sauce, cumin, cayenne, salt, and pepper. Give it a good mix and enjoy right away or refrigerate overnight.

Nutrition Facts : Calories 266.3 calories, Carbohydrate 34.7 g, Fat 13.1 g, Fiber 10 g, Protein 7.9 g, SaturatedFat 1.9 g, Sodium 890 mg, Sugar 3.5 g

BLACK BEANS AND CORN CHILI



Black Beans and Corn Chili image

Provided by Marian Burros

Categories     dinner, soups and stews, appetizer

Time 30m

Yield 2 servings

Number Of Ingredients 17

8 ounces whole onion or 7 ounces chopped, ready-cut onion (1 2/3 cups)
2 teaspoons olive oil
1 large clove garlic
1/2 to 1 whole jalapeno
1 teaspoon ground cumin
1/4 to 1/2 teaspoon hot chili powder
15-ounce can black beans, no salt added
Enough fresh oregano to yield 1 tablespoon chopped or 1 teaspoon dried oregano
1 16-ounce can pureed tomatoes, no salt added
1 1/2 cups beer
1 teaspoon white vinegar
4 whole wheat tortillas, preferably no fat added
2 scallions
2 cups frozen corn kernels
1/8 teaspoon salt
Freshly ground black pepper to taste
4 tablespoons low-fat sour cream

Steps:

  • Chop whole onion.
  • Heat nonstick pan large enough to hold all filling ingredients until it is very hot. Reduce heat to medium-high, and add oil. Saute the onions until they begin to soften and brown.
  • Meanwhile, mince the garlic and add. Wash, trim, seed and mince the jalapeno, and add. Stir in the cumin and chili powder.
  • Drain and rinse the beans. When onions have softened, add the beans, oregano, tomatoes, beer and vinegar, and continue to cook at a simmer while preparing the rest of the meal.
  • Wrap the tortillas in aluminum foil, and heat in a toaster oven about 5 minutes, until heated through.
  • Wash, trim and slice scallions.
  • Two minutes before it is time to serve the chili, add the corn and stir well to heat through. Season with salt and pepper. Serve the chili, topped with scallions and sour cream, with warm tortillas.

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