Thursday, March 11, 2010

Beefy Corn and Black Bean Chili

We are changing our eating habits here with great results!  Below is a great and filling soup that tastes even better the second day.  I got this out of the Cooking Light magazine.

Beefy Corn and Black Bean Chili

1 pound ground round
2 teaspoons salt-free chili powder blend
1  package frozen corn
1  can black beans drained and rinsed
1 (14-ounce) can fat-free, less-sodium beef broth
1 (15-ounce) can seasoned tomato sauce for chili
Reduced-fat sour cream (optional)
Sliced green onions (optional)

Combine beef and chili powder blend in a large Dutch oven. Cook 6 minutes over medium-high heat or until beef is browned, stirring to crumble. Drain and return to pan.

Stir in frozen corn mixture, broth, and tomato sauce; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Uncover and simmer 5 minutes, stirring occasionally.

 Ladle chili into bowls. Top each serving with sour cream and onions, if desired.

To see other Cooking Thursday posts visit Diary of a SAHM.

1 comment:

Sandra said...

Sounds delicious, I'm bookmarking it Jen :)