Add olive oil to an 8-quart stockpot. Add beef and cook over medium heat until cooked through (165 degrees); drain, and return to pan.
Chili and game day go hand-in-hand. Give traditional chili a twist by including ancho chili powder and corn.
Servings and Ingredients
|1 tbsp. Hy-Vee Select olive oil|
|1 lbs. 93% lean ground beef|
|1 large yellow onion, diced|
|1 medium red bell pepper, seeded and diced|
|2 (15-oz. each) cans Hy-Vee no salt added black beans, drained and rinsed|
|2 (11-oz. each) cans Hy-Vee Mexican-style corn, drained|
|1 (15-oz.) can Hy-Vee tomato sauce|
|1 (32-oz.) container Hy-Vee beef stock|
|2 tsp. ancho chili powder|
|1 tsp. Hy-Vee ground cumin|
|1 tsp. ground coriander|
|Hy-Vee salt, to taste|
|Hy-Vee black pepper, to taste|
Things To Grab
- 8-quart stockpot
Add onions and pepper to stockpot. Saute until softened, about 5 minutes.
After onions have softened, add black beans, corn, tomato sauce, beef stock, ancho chili powder, cumin, and coriander to stock pot. Bring to boiling, and reduce to a simmer. Let simmer, uncovered, 15 minutes.
Before serving, season, to taste, with salt and pepper.
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 40mg
- Sodium: 600mg
- Total Carbohydrates: 16g
- Protein: 17g
Hy-Vee Monthly Ad January 2019