Heat a large Dutch oven or pot over medium heat. Add ground beef and onion. Cook until ground beef is no longer pink and onions are tender, about 5 to 8 minutes. Drain; return to heat.
You're going to have to hustle to get some of this chili; once it's served, it goes fast.
Servings and Ingredients
|1||(1-lbs.) pkg. lean ground beef|
|½||large white onion, chopped|
|1||(15-oz.) can Hy-Vee corn, drained|
|1||(15-oz.) can Hy-Vee no-salt-added black beans|
|2||(14.5-oz.) cans Hy-Vee no-salt-added diced tomatoes|
|1||(7-oz.) Hy-Vee mild green chiles|
|2||(8-oz.) cans Hy-Vee no-salt-added tomato sauce|
|2 tbsp.||Hy-Vee chili powder|
|2 tbsp.||Hy-Vee ground cumin|
|1 tsp.||Hy-Vee garlic powder|
|1 tsp.||Hy-Vee red pepper flakes|
|Hy-Vee salt, to taste|
|Hy-Vee ground black pepper, to taste|
|Avocado, seeded, peeled, and chopped|
|Hy-Vee shredded Cheddar cheese|
|Fresh cilantro, chopped|
Things To Grab
- Dutch oven or large pot with lid
Add corn, black beans, diced tomatoes, green chiles, tomato sauce, chili powder, cumin, garlic powder, and crushed red pepper to Dutch oven. Bring to a simmer. Cover and cook for 30 minutes or until heated through, stirring occasionally.
Remove chili from heat and season, to taste, with salt and pepper. If desired, serve with chopped avocado, Cheddar cheese, and fresh cilantro.
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 65mg
- Sodium: 240mg
- Total Carbohydrates: 25g
- Protein: 29g
From the week of January 30, 2019