Chili Con Elote Chili with Corn
Elevate your chili game with this vibrant and hearty Chili Con Elote, a rich and savory chili infused with the sweetness of golden corn. This one-pot recipe combines tender ground beef or turkey with a medley of spices, including smoky paprika and ground cumin, creating layers of bold flavor. Loaded with hearty beans, juicy red bell pepper, and a touch of brightness from lime and fresh cilantro, this chili is a perfect balance of savory and fresh. The addition of corn brings a delightful burst of sweetness and texture, setting this recipe apart from your traditional chili. Ready in just one hour, it’s an easy, crowd-pleasing dinner that’s perfect for game day, potlucks, or cozy weeknights. Serve it with your favorite toppings for a customizable, comforting meal that will warm your soul with every spoonful!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 3 cloves garlic, minced
- 1 pound ground beef (or ground turkey)
- 2 teaspoons ground cumin
- 1.5 tablespoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 28 ounces crushed tomatoes
- 1.5 cups low-sodium chicken or vegetable broth
- 15 ounces kidney beans, drained and rinsed
- 15 ounces black beans, drained and rinsed
- 1.5 cups frozen corn
- 0.25 cup fresh cilantro, chopped (optional, for garnish)
- 1 lime lime wedges (optional, for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and red bell pepper, and sauté for 4-5 minutes until softened.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Add the ground beef (or ground turkey) to the pot and cook, breaking it apart with a wooden spoon, until browned and fully cooked, about 6-8 minutes.
Stir in the ground cumin, chili powder, smoked paprika, dried oregano, salt, and black pepper. Cook the spices with the meat for 1-2 minutes to enhance their flavors.
Pour in the crushed tomatoes and chicken or vegetable broth. Stir to combine and bring the mixture to a gentle boil.
Once boiling, reduce the heat to low and add the kidney beans, black beans, and frozen corn to the pot.
Simmer the chili uncovered for 25-30 minutes, stirring occasionally, until the flavors meld and the chili thickens.
Taste and adjust seasoning as needed, adding more salt or spices to your preference.
Serve the chili hot, garnished with chopped fresh cilantro and lime wedges on the side if desired.
Nutrition Facts
Calories |
465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.3 g | 27% | |
| Saturated Fat | 6.9 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 61 mg | 20% | |
| Sodium | 466 mg | 20% | |
| Total Carbohydrate | 46.9 g | 17% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 11.2 g | ||
| Protein | 25.0 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 88 mg | 7% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1245 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
