Chili with Corn and Beans

Kitchen Tested
  • Yield 8 servings

Chili is great to have on hand in the freezer, so make extra and feeze it in containers.


2 pounds ground sirloin
1 large green bell pepper, seeded and coarsely chopped
1 large red bell pepper, seeded and coarsely chopped
1 large onion, coarsely chopped
1 teaspoon 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
1 cup 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
2 tablespoons chili powder
1/2 teaspoon 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.



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