Corny Chili Recipes

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CHEESY CHILI



Cheesy Chili image

My six grandchildren enjoy feasting on big bowls of this zesty chili. It's so creamy and tasty you can even serve it as a dip at parties. -Codie Ray, Tallulah, Louisiana

Provided by Taste of Home

Categories     Dinner     Lunch

Time 25m

Yield 12 servings (about 3 quarts).

Number Of Ingredients 9

2 pounds ground beef
2 medium onions, chopped
2 garlic cloves, minced
3 cans (10 ounces each) diced tomatoes and green chiles, undrained
1 can (28 ounces) diced tomatoes, undrained
2 cans (4 ounces each) chopped green chiles
1/2 teaspoon pepper
2 pounds Velveeta, cubed
Optional: Sour cream, sliced jalapeno pepper, chopped tomato and minced fresh cilantro

Steps:

  • In a large saucepan, cook the beef, onions and garlic until meat is no longer pink, breaking meat into crumbles; drain. Stir in the tomatoes, chiles and pepper; bring to a boil. , Reduce heat; simmer, uncovered, for 10-15 minutes. Stir in cheese until melted. Serve immediately. If desired, top with sour cream, jalapenos, tomatoes and cilantro. , Freeze option: Freeze cooled chili in freezer containers; it may be frozen for up to 3 months. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.

Nutrition Facts : Calories 396 calories, Fat 25g fat (15g saturated fat), Cholesterol 85mg cholesterol, Sodium 1166mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 2g fiber), Protein 29g protein.

CORNY CHILI



Corny Chili image

"This is so delicious and simple that I had to share it," Marlene Olson says of her heartwarming recipe. "I'm sure busy moms will be just as happy as I am with the taste and time-saving convenience of this pleasant chili," adds the Hoople, North Dakota reader.

Provided by Taste of Home

Categories     Lunch

Time 3h20m

Yield 6 servings.

Number Of Ingredients 9

1 pound ground beef
1 small onion, chopped
1 can (16 ounces) kidney beans, rinsed and drained
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 can (11 ounces) whole kernel corn, drained
3/4 cup picante sauce
1 tablespoon chili powder
1/4 to 1/2 teaspoon garlic powder
Corn chips, sour cream and shredded cheddar cheese, optional

Steps:

  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. , Transfer to a 3-qt. slow cooker. Stir in the beans, tomatoes, corn, picante sauce, chili powder and garlic powder. Cover and cook on low for 3-4 hours or until heated through. Serve with corn chips, sour cream and cheese if desired.

Nutrition Facts : Calories 408 calories, Fat 12g fat (4g saturated fat), Cholesterol 41mg cholesterol, Sodium 1311mg sodium, Carbohydrate 45g carbohydrate (0 sugars, Fiber 10g fiber), Protein 32g protein. Diabetic Exchanges

CORN CHILI



Corn Chili image

This recipe is one that I have made several times now. It is very tasty and nutritious. It is a little spicy. Can serve with corn bread or over pasta topped with Cheddar cheese.

Provided by BECCAM

Categories     Soups, Stews and Chili Recipes     Chili Recipes

Time 35m

Yield 6

Number Of Ingredients 14

2 tablespoons vegetable oil
1 onion, diced
1 teaspoon ground cayenne pepper
2 teaspoons dried oregano
1 pound frozen corn kernels
2 (14.5 ounce) cans Mexican-style stewed tomatoes
1 (15 ounce) can pinto beans, drained
1 (15 ounce) can kidney beans, drained
2 teaspoons chicken bouillon granules
1 cup water
½ teaspoon salt
¼ teaspoon ground black pepper
1 ½ cups tomato sauce
2 tablespoons tomato paste

Steps:

  • In a large pot, cook onion in oil over medium heat 1 minute. Stir in cayenne and oregano and cook 1 minute more. Stir in corn, tomatoes, pinto beans, kidney beans, chicken bouillon granules, water, salt, pepper, tomato sauce and tomato paste. Cook, uncovered, until heated through and slightly thickened, 10 to 15 minutes.

Nutrition Facts : Calories 391.3 calories, Carbohydrate 70.9 g, Fat 6.6 g, Fiber 19.5 g, Protein 18.7 g, SaturatedFat 1 g, Sodium 1309.5 mg, Sugar 11.8 g

TACO-CORN CHILI



Taco-Corn Chili image

Create a flavorful, spicy chili (with a touch of sweetness) in just 30 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 5

Number Of Ingredients 7

1 lb extra-lean (at least 90%) ground beef
1 can (15 oz) Progresso™ red kidney beans, rinsed, drained
1 envelope (1 oz) Old El Paso™ taco seasoning mix
1 can (10 oz) diced tomatoes and green chilies, undrained
1 package (9 oz) frozen corn, thawed, drained
2 cups water
2 teaspoons sugar

Steps:

  • Spray 4-quart Dutch oven with cooking spray; heat over medium-high heat. Cook beef in Dutch oven 5 to 7 minutes, stirring occasionally, until brown; drain.
  • Stir in remaining ingredients. Heat to boiling; reduce heat. Simmer uncovered about 18 minutes, stirring occasionally.

Nutrition Facts : Calories 300, Carbohydrate 36 g, Cholesterol 55 mg, Fiber 6 g, Protein 25 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1030 mg, Sugar 6 g, TransFat 0 g

CORN CHILI



Corn Chili image

Make and share this Corn Chili recipe from Food.com.

Provided by weekend cooker

Categories     Vegetable

Time 5h15m

Yield 4-6 chili servings, 4-6 serving(s)

Number Of Ingredients 13

1 lb lean ground beef
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon dried thyme
1 (14 1/2 ounce) can Italian-style diced tomatoes
1 (6 ounce) can tomato paste, diluted with 1 can water
2 cups frozen whole kernel corn
1 (16 ounce) can kidney beans
1 tablespoon chili powder
sour cream (for topping)
shredded cheese (for topping)

Steps:

  • Saute ground beef, onions, and green peppers in a deep saucepan.
  • Drain, and season with salt, pepper, and thyme.
  • Stir in tomatoes, tomato paste mixture, and corn, and heat until corn is thawed.
  • Add kidney beans, and chili powder, and pour this into a slow cooker.
  • Cover, and cook on low 5-6 hours.
  • Top individual servings with dollops of sour cream or sprinkle with shredded cheese.

SOUTHWESTERN BEEF CHILI WITH CORN



Southwestern Beef Chili With Corn image

This is a recipe I received in an e-mail newsletter from Real Simple that I've modified to fit our tastes.

Provided by LARavenscroft

Categories     Black Beans

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

cooking spray
2 carrots, chopped
1 medium onion, chopped
1 garlic clove, minced
1/2 teaspoon salt
1/2 lb extra lean ground beef
2 tablespoons tomato paste
1 (4 ounce) can canned diced green chiles
2 (15 ounce) cans black beans, drained and rinsed
1 tablespoon chili powder
3 cups beef broth
1/2 cup corn kernel
1/2 cup cheddar cheese, grated
2 scallions, sliced

Steps:

  • Spray a large sauce pan and heat over medium high heat.
  • Add the carrots, onion, garlic and salt and cook, stirring, for 3 minutes.
  • Add the beef and cook, breaking it up with a spoon, until it is no longer pink, 3 to 5 minutes.
  • Add the tomato paste and cook, stirring, until it is slightly darkened, 1 minute.
  • Add the beans, green chiles, chili powder, beef broth, and 1/2 teaspoon salt.
  • Simmer over medium heat until the vegetables are tender, about 10 minutes.
  • Stir in the corn.
  • Divide among bowls and top with the Cheddar and scallions.

Nutrition Facts : Calories 411.5, Fat 9.6, SaturatedFat 4.6, Cholesterol 50.5, Sodium 1066.6, Carbohydrate 51.2, Fiber 16.8, Sugar 3.9, Protein 32.8

COPYCAT CHILI'S ROASTED STREET CORN RECIPE BY TASTY



Copycat Chili's Roasted Street Corn Recipe by Tasty image

The secret to Chili's roasted street corn is the charred exterior. Without a grill, Katie improvised and roasted the corn in the oven to achieve similar results, then slathered the cob with creamy, spicy mayo and topped it with Cotija cheese and cilantro. If you don't have Cotija, you can substitute grated Parmesan cheese.

Provided by Katie Aubin

Categories     Sides

Time 30m

Yield 1 serving

Number Of Ingredients 9

1 ear corn, husked
1 tablespoon olive oil
kosher salt, to taste
1 tablespoon sour cream
1 tablespoon mayonnaise
1 teaspoon fresh lime juice
¼ teaspoon chili powder, plus more for garnish
1 tablespoon grated Cotija cheese
1 tablespoon fresh cilantro

Steps:

  • Preheat the oven to 425°F (220°C).
  • Add the corn to a medium cast iron skillet. Drizzle with the olive oil and season with salt.
  • Roast for 15-20 minutes, until charred on the outside and tender on the inside.
  • In a small bowl, mix together the sour cream, mayonnaise, lime juice, salt, and chili powder.
  • Remove corn from the oven and let cool slightly. Brush all over with the mayonnaise mixture, then sprinkle with the Cotija, cilantro, and more chili powder.
  • Enjoy!

Nutrition Facts : Calories 422 calories, Carbohydrate 33 grams, Fat 31 grams, Fiber 3 grams, Protein 7 grams, Sugar 7 grams

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