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Southwestern Beef Chili with Corn

Pillsbury Kitchens
Updated Apr 18, 2018
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Treat your family to a Southwestern dinner with this beef chili that features Progresso® beans and corn.

More About This Recipe

  • This southwestern beef chili with corn is packed with tasty ingredients that make it one of the heartiest and most flavorful chili recipes you’ll ever make. One of the key ingredients is the poblano pepper. Never had poblano peppers before? They are extremely popular in Mexico and the United States and readily available at grocery stores. They aren’t as hot as jalapeños, but have a mild kick, making them a good down-the-middle choice for chili that you serve to a crowd of people. If you want more heat, you can easily garnish this chili with chopped jalapeños. This southwestern take on chili is just the beginning! Try white chicken chili, enchilada chili or beer chili next by browsing all of our awesome chili recipes. Make sure you give our how to make how to make chili article a read before you start cooking so you are armed with all of the insider info on how to prep homemade chili that’s worthy of a restaurant menu.

Southwestern Beef Chili with Corn

  • Prep Time 35 min
  • Total 35 min
  • Ingredients 16
  • Servings 4
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Ingredients

  • 1/2 lb ground beef
  • 1 tablespoon olive oil
  • 2 carrots, chopped
  • 1 medium onion, chopped (1/2 cup)
  • 2 cloves garlic, finely chopped
  • 1 poblano chile, seeded and chopped, or 1 small green bell pepper, chopped
  • 1/4 cup tomato paste
  • 2 cans (15 oz each) Progresso™ black beans, drained, rinsed
  • 1/2 cup frozen corn, thawed
  • 1 tablespoon chili powder
  • 3 cups reduced-sodium beef broth
  • 1/2 teaspoon kosher (coarse) salt
  • 1/4 teaspoon pepper
  • 1/2 cup shredded Cheddar cheese (2 oz)
  • Chopped red onion, if desired
  • Chopped jalapeño chiles, if desired
Make With
Progresso Broth

Instructions

  • Step 
    1
    In 3-quart saucepan, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Remove beef from pan; set aside.
  • Step 
    2
    In same pan, heat oil over medium-high heat. Add carrots, onion, garlic and poblano chile; cook 3 minutes, stirring constantly. Stir in tomato paste; cook until slightly darkened, about 1 minute. Add cooked beef, the beans, corn, chili powder, broth, salt and pepper. Reduce heat to medium. Simmer uncovered 10 minutes, stirring occasionally, until vegetables are tender.
  • Step 
    3
    Ladle chili into 4 bowls. Sprinkle with cheese. Garnish with red onion and jalapeños.

Nutrition

343 Calories
15g Total Fat
23g Protein
34g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
343
Total Fat
15g
0%
Saturated Fat
5g
0%
Sodium
893mg
0%
Total Carbohydrate
34g
0%
Dietary Fiber
11g
0%
Protein
23g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
2 Starch; 1 Vegetable; 2 Lean Meat; 1 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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