Corn and Black Bean Chili with Beef

There are many chili powders and blends on the market, each with its own distinctive taste and level of heat. Add it a little at a time or you’ll end up with a chili that’s tongue-burning hot.


  • 1 tablespoon vegetable oil
  • 1 cup chopped onion
  • 1 pound ground beef
  • 1-2 tablespoons chili powder or chili blend, to taste
  • 1 teaspoon garlic salt
  • 1 1/2 cups Picante or tomato sauce
  • 1/2 cup low-sodium beef broth
  • One 15-ounce can corn, drained and rinsed
  • One 14-ounce can black beans, drained and rinsed
  • Reduced-fat sour cream, for garnish
  • Sliced scallion, for garnish


Heat oil in a 12-inch deep skillet over medium-high heat until hot. Add onion and cook, stirring, 2 minutes. Add beef and cook until no longer pink. Stir in chili powder and garlic salt. Cook, stirring, 1 minute. Add sauce and beef broth. Bring to a boil and simmer, covered, 10 minutes. Stir in corn and black beans, bring to a boil, and simmer 5 minutes more.

Garnish chili with sour cream and scallion, if desired.

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