Corn and Black Bean Chili


This is a snap to pull together with simple pantry ingredients. Use it to fill tortillas and bake as a casserole (see Chili Enchiladas) or just serve from the pot with wedges of baked tortilla.

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Corn and Black Bean Chili


  • 1 lb (500 g) Extra Lean or Lean Ground Round or Sirloin*
  • 1 large onion, diced
  • 1 large sweet pepper, diced
  • 2 to 3 tbsp chili powder
  • 1 tsp ground cumin
  • 1 can diced tomatoes
  • 1 can tomato sauce
  • 1 can black beans, drained and rinsed
  • 11/2 cups frozen corn kernels


  1. Cook beef, onion, sweet pepper, chili powder and cumin in large saucepan or Dutch oven over medium heat until meat is thoroughly cooked and any liquid has evaporated.
  2. Stir in tomatoes, tomato sauce, beans and corn.
  3. Cook over medium-high heat until boiling. Reduce heat to medium; simmer, covered, for 30 minutes, stirring occasionally. Makes 9 servings.
  4. Chili Enchiladas: Spread 2 cups (500 mL) chili in13 x 9-inch (3 L) baking dish; set aside. Spoon 1/2 cup (125 mL) chili onto centre of each of 8 small flour tortillas. Roll up; place seam side down in baking dish. Spoon remaining chili over enchiladas. Sprinkle with 1 cup (250 mL) shredded Cheddar cheese. Bake in 350°F (180°C) oven for 30 minutes. Makes 8 enchiladas.


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