Description
A hearty and flavorful cowboy chili packed with sweet corn and beans, perfect for a cozy family meal.
Ingredients
Scale
- 2 lbs ground beef
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1 (15 ounce) can pinto beans, drained and rinsed
- 1 (15 ounce) can sweet corn, drained
- 1 (4 ounce) can green chilies, undrained
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- Shredded cheddar cheese (for topping)
- Sour cream (for topping)
Instructions
- Brown the ground beef in a large pot over medium heat. Drain off any excess grease.
- Add the chopped onion and cook until softened, about 5 minutes.
- Stir in the minced garlic and cook for 1 minute more until fragrant.
- Add the diced tomatoes, kidney beans, pinto beans, sweet corn, and green chilies to the pot.
- Stir in the chili powder, cumin, salt, black pepper, and cayenne pepper (if using).
- Bring the chili to a boil, then reduce heat to low, cover, and simmer for at least 30 minutes, or up to 1 hour, stirring occasionally.
- Serve hot, topped with shredded cheddar cheese and sour cream.
Notes
- For a spicier chili, add more cayenne pepper or a diced jalapeño.
- This chili freezes well.
- Serve with cornbread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 15g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 25g
- Cholesterol: 75mg