Southwestern Beef Chili with Corn

Treat your family to a Southwestern dinner with this beef chili that features Progresso® beans and corn.

By Pillsbury Kitchens

Updated April 18, 2018

Make with

Progresso Broth

Ingredients

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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.

2 Starch; 1 Vegetable; 2 Lean Meat; 1 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

This southwestern beef chili with corn is packed with tasty ingredients that make it one of the heartiest and most flavorful chili recipes you’ll ever make. One of the key ingredients is the poblano pepper. Never had poblano peppers before? They are extremely popular in Mexico and the United States and readily available at grocery stores. They aren’t as hot as jalapeños, but have a mild kick, making them a good down-the-middle choice for chili that you serve to a crowd of people. If you want more heat, you can easily garnish this chili with chopped jalapeños. This southwestern take on chili is just the beginning! Try white chicken chili, enchilada chili or beer chili next by browsing all of our awesome chili recipes. Make sure you give our how to make how to make chili article a read before you start cooking so you are armed with all of the insider info on how to prep homemade chili that’s worthy of a restaurant menu.