You are here: Home » Recipes » Chili with Corn and Beans Chili with Corn and Beans Recipe by Relish ContributorKitchen Tested Yield 8 servings Chili is great to have on hand in the freezer, so make extra and feeze it in containers. PrintEmail Ingredients 2 pounds ground sirloin1 large green bell pepper, seeded and coarsely chopped1 large red bell pepper, seeded and coarsely chopped1 large onion, coarsely chopped1 teaspoon minced garlic1 (28-ounce) can no-salt-added whole tomatoes, coarsely chopped, with their juices1 (6-ounce) can no-salt-added tomato paste1 cup canned beef broth, plus more as needed1 (16-ounce) red kidney beans, drained and rinsed1 (10-ounce) package frozen corn, thawed and drained2 tablespoons chili powder1/2 teaspoon ground cumin Salt and pepper to taste Instructions In a large pot coated with nonstick cooking spray, cook meat, green and red peppers, onion and garlic until meat is done and vegetables are tender, about 10 minutes. Add tomatoes, tomato paste, beef broth, beans, corn, chili powder, cumin and salt and pepper. Reduce heat to low, cover, and simmer 30 minutes. If chili gets too thick, add more broth or water.