Southwestern Beef Chili with Corn
Dive into a bowl of bold flavors with this hearty Southwestern Beef Chili with Corn! Packed with tender ground beef, vibrant veggies like red bell peppers and jalapeños, and layered with the smoky warmth of chili powder, cumin, and paprika, this chili is a feast for the senses. Bursting with protein-rich black and kidney beans and sweet pops of corn, it’s a wholesome and satisfying one-pot meal. Simmered to perfection in a rich tomato and broth base, this chili strikes the perfect balance between comfort food and zesty Southwestern spice. Top it off with fresh cilantro, melty cheddar cheese, and a dollop of creamy sour cream for a customizable finish that's perfect for family dinners, game-day gatherings, or cozy nights in. Ready in under an hour and serving up to six, it’s a flavorful, crowd-pleasing winner!
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Recipe Information
Ingredients
- 1 pound ground beef (preferably 80% lean)
- 1 medium yellow onion, diced
- 1 large red bell pepper, diced
- 3 cloves garlic, minced
- 1 small jalapeño, deseeded and finely chopped (optional)
- 1 can canned diced tomatoes (14.5 oz)
- 1 can canned tomato sauce (8 oz)
- 1 cup chicken or beef broth
- 1 can canned black beans, drained and rinsed
- 1 can canned kidney beans, drained and rinsed
- 1 cup frozen corn kernels
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.25 teaspoons ground cayenne pepper (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 0.5 cup shredded cheddar cheese (optional, for garnish)
- 0.25 cup sour cream (optional, for garnish)
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Add the ground beef and cook until browned, breaking it up with a wooden spoon as it cooks, about 5-7 minutes. Drain excess fat if needed.
Add the diced onion, red bell pepper, garlic, and jalapeño (if using) to the pot. Cook until vegetables are softened, about 5 minutes.
Stir in the chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper (if using), salt, and black pepper. Cook for 1 minute to toast the spices.
Add the canned diced tomatoes, tomato sauce, and chicken or beef broth. Stir to combine.
Bring the mixture to a simmer, then reduce the heat to low. Cover and let cook for 15 minutes, stirring occasionally.
Add the black beans, kidney beans, and frozen corn. Stir well and cook uncovered for another 10-15 minutes, or until the chili thickens to your desired consistency.
Taste and adjust seasoning with additional salt or spices as needed.
Serve hot, garnished with fresh cilantro, shredded cheddar cheese, and sour cream if desired.
Nutrition Facts
Calories |
486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.5 g | 30% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 1051 mg | 46% | |
| Total Carbohydrate | 43.2 g | 16% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 10.1 g | ||
| Protein | 26.4 g | 53% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 169 mg | 13% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 973 mg | 21% | |
*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.
