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Barbecue Chili with Corn

  • Prep 30 min
  • Total 30 min
  • Ingredients 10
  • Servings 6

Looking for a hearty chili made using Muir Glen® organic fire roasted diced tomatoes and frozen corn? Then check out this tangy beef and veggie soup – ready in 30 minutes. MORE+ LESS-

Ingredients

1
lb lean (at least 80%) ground beef
1
large onion, chopped (1 cup)
1
can (22 oz) southern pit barbecue grilling beans, undrained
1
can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1
can (8 oz) tomato sauce
1
box (9 oz) frozen corn
1
tablespoon chili powder
1
teaspoon ground cumin
1/2
cup shredded Cheddar cheese (2 oz)
2
cups corn chips

Steps

Hide Images
  • 1
    In heavy 3-quart saucepan, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
  • 2
    Stir in remaining ingredients except cheese and corn chips. Heat to boiling; reduce heat. Simmer uncovered 5 to 10 minutes, stirring occasionally, until corn is tender. Top individual servings with cheese and corn chips.

Expert Tips

You can use any type of baked beans in this spicy chili that goes from start to finish in 30 minutes.

Substitute fresh corn kernels for the frozen corn.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
434.5
Calories from Fat
160
% Daily Value
Total Fat
19.3g
30%
Saturated Fat
7.8g
39%
Trans Fat
1/2g
Cholesterol
63.3mg
21%
Sodium
451.9mg
19%
Potassium
946.3mg
27%
Total Carbohydrate
40.9g
14%
Dietary Fiber
7.3g
29%
Sugars
6.8g
Protein
25.0g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
11.40%
11%
Calcium
17.20%
17%
Iron
33.40%
33%
Exchanges:
1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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