Chili with Corn and Beans

  • Yield: 8 servings


2pounds ground sirloin
1large green bell pepper, seeded and coarsely chopped
1large red bell pepper, seeded and coarsely chopped
1large onion, coarsely chopped
1teaspoon minced garlic
1 (28-ounce) can no-salt-added whole tomatoes, coarsely chopped, with their juices
1 (6-ounce) can no-salt-added tomato paste
1cup canned beef broth, plus more as needed
1 (16-ounce) red kidney beans, drained and rinsed
1 (10-ounce) package frozen corn, thawed and drained
2tablespoons chili powder
1/2teaspoon ground cumin
Salt and pepper to taste


  1. 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.

Nutritional Info *per serving

  • Calories 287
  • Fat 6.7g
  • Saturated Fat 2.4g
  • Cholesterol 68mg
  • Sodium 283mg
  • Carbohydrate 28.8g
  • Protein 29.8g