Taco-Corn Chili

Frozen corn kernels add bursts of sweetness in a spicy chili that goes from start to finish in 30 minutes.

  • prep time 30 min
  • total time 30 min
  • ingredients 7
  • servings 5

Ingredients

1
lb extra-lean (at least 90%) ground beef
1
can (15 to 16 oz) 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) Green Giant® Niblets® frozen corn, thawed, drained
2
cups water
2
teaspoons sugar
  • 1 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.
  • 2 Stir in remaining ingredients. Heat to boiling; reduce heat. Simmer uncovered about 18 minutes, stirring occasionally.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    300
    (
    Calories from Fat
    70),
    % Daily Value
    Total Fat
    8g
    8%
    (Saturated Fat
    3g,
    3%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    55mg
    55%;
    Sodium
    1030mg
    1030%;
    Total Carbohydrate
    36g
    36%
    (Dietary Fiber
    6g
    6%
      Sugars
    6g
    6%
    ),
    Protein
    25g
    25%
    ;
    % Daily Value*:
    Vitamin A
    8%;
    Vitamin C
    10%;
    Calcium
    6%;
    Iron
    30%;
    Exchanges:
    2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
    Carbohydrate Choices:
    2
    *Percent Daily Values are based on a 2,000 calorie diet.
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