Southwestern Beef Chili with Corn

Treat your family to a Southwestern dinner with this beef chili that features Progresso® beans and Green Giant® Valley Fresh Steamers® Niblets® corn.

  • prep time 35 min
  • total time 35 min
  • ingredients 16
  • servings 4

Ingredients

1/2 lb ground beef
1
tablespoon olive oil
2
carrots, chopped
1
medium onion, chopped (1/2 cup)
2
cloves garlic, finely chopped
1
poblano chile, seeded and chopped, or 1 small green bell pepper, chopped
1/4 cup tomato paste
2
cans (15 oz each) Progresso® black beans, drained, rinsed
1/2
cup Green Giant™ Steamers™ Niblets® frozen corn, thawed
1
tablespoon chili powder
3
cups reduced-sodium beef broth
1/2 teaspoon kosher (coarse) salt
1/4 teaspoon pepper
1/2 cup shredded Cheddar cheese (2 oz)
Chopped red onion, if desired
Chopped jalapeño chiles, if desired
  • 1 In 3-quart saucepan, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Remove beef from pan; set aside.
  • 2 In same pan, heat oil over medium-high heat. Add carrots, onion, garlic and poblano chile; cook 3 minutes, stirring constantly. Stir in tomato paste; cook until slightly darkened, about 1 minute. Add cooked beef, the beans, corn, chili powder, broth, salt and pepper. Reduce heat to medium. Simmer uncovered 10 minutes, stirring occasionally, until vegetables are tender.
  • 3 Ladle chili into 4 bowls. Sprinkle with cheese. Garnish with red onion and jalapeños.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    343
    ,
    % Daily Value
    Total Fat
    15g
    15%
    (Saturated Fat
    5g,
    5%
    ),
    Sodium
    893mg
    893%;
    Total Carbohydrate
    34g
    34%
    (Dietary Fiber
    11g
    11%
    ),
    Protein
    23g
    23%
    ;
    % Daily Value*:
    Vitamin A
    0%;
    Vitamin C
    0%;
    Calcium
    0%;
    Iron
    0%;
    Exchanges:
    2 Starch; 1 Vegetable; 2 Lean Meat; 1 1/2 Fat;
    Carbohydrate Choices:
    2
    *Percent Daily Values are based on a 2,000 calorie diet.
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