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Ingredients50 m servings 315 cals
Original recipe yields 6 servings
- Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
- Mix black beans, diced tomatoes, and sweet corn into beef mixture; add chili seasoning mix, cumin, chili powder, and salt and mix well. Bring liquid to a boil; reduce heat and simmer until chili is cooked through and flavors have combined, about 30 minutes.
Per Serving: 315 calories; 12.8 g fat; 31 g carbohydrates; 19.9 g protein; 46 mg cholesterol; 1215 mg sodium. Full nutrition
ReviewsRead all reviews 2
Steel mill chili haiku: "easy and tasty. Only small swap that I made, frozen corn for canned." I didn't want to use a full 15 oz can of corn (I think beans or meat should be the star of chili, n...