One Pot Southwest Beef and Corn Chili
High Protein One Pot Southwest Beef and Corn Chili. A hearty chili with ground beef, black beans, corn, and spices ready in 45 minutes.
Ingredients
- 1¼ pound 96% lean ground beef
- 1 tablespoon olive oil (if browning)
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 2 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 tablespoon ground cumin
- ½ teaspoon dried oregano
- kosher salt to taste
- ground black pepper to taste
- 1 can (15 ounce) tomato sauce
- 1 can (14½ ounces) diced tomatoes with green chiles
- 2 cups low-sodium beef broth
- 1 can (15 ounce) black beans drained and rinsed
- 1½ cups frozen or canned corn kernels drained if canned
- 1 tablespoon fresh lime juice, plus lime wedges for serving
- ¼ cup fresh cilantro chopped plus extra for garnish
Instructions
- Heat a large Dutch oven over medium-high heat.
- Add the ground beef to the Dutch oven and break it apart with a wooden spoon.
- Cook the beef until it turns brown and is no longer pink, about 6 to 8 minutes.
- If the pan looks dry, add the olive oil. If there is extra fat, spoon most of it out.
- Add the chopped onion to the pan and cook until it becomes soft, about 3 to 4 minutes.
- Add the garlic and cook for 30 seconds.
- Add the chili powder, cumin, smoked paprika, oregano, salt, and pepper to the pan.
- Stir everything together for 30 seconds to coat the meat and onions with the spices.
- Pour in the diced tomatoes with green chiles, tomato sauce, and beef broth.
- Stir well, then add the black beans and corn.
- Turn the heat up until the mixture starts to boil gently.
- Lower the heat and let it simmer without a lid for 15 to 20 minutes, stirring now and then, until it thickens.
- Stir in the lime juice and cilantro.
- Taste the chili and add more salt if needed.
- Scoop the chili into bowls and top with shredded cheese and cilantro.
- Serve with lime wedges and tortilla chips on the side.
Notes
Tips and Tricks
Adjust the Spice Level - For milder chili, reduce the chili powder to 1 tablespoon and use regular diced tomatoes instead of the version with green chiles. For more heat, add a diced jalapeño with the onion or sprinkle in cayenne pepper. Drain Excess Fat - If your ground beef releases a lot of fat during browning, spoon most of it out before adding the onion. This keeps the chili from becoming greasy. Don't Skip the Spices - Toasting the spices with the meat and onions for 30 seconds brings out their flavor. This step makes a big difference. Simmer Uncovered - Leaving the lid off while the chili simmers helps it thicken. If it gets too thick, add a splash of broth. Fresh Lime Juice - Add the lime juice at the end to keep the flavor bright. Cooking it too long can make it taste dull. Let It Rest - Chili tastes even better the next day. The flavors blend together as it sits.Storing and Reheating
Refrigerate - Store leftover chili in an airtight container in the fridge for up to 4 days. Freeze - Place cooled chili in freezer-safe containers or bags. Freeze for up to 3 months. Thaw in the fridge overnight before reheating. Reheat on Stovetop - Place a serving in a saucepan with 1 to 2 tablespoons water or broth. Warm over low heat, stirring until heated through. Reheat in Microwave - Transfer chili to a microwave-safe bowl. Cover and heat on high for 1 to 2 minutes, stirring halfway through.Nutrition
Calories: 309kcalCarbohydrates: 31gProtein: 30gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 59mgSodium: 1156mgPotassium: 1343mgFiber: 10gSugar: 9gVitamin A: 1609IUVitamin C: 20mgCalcium: 101mgIron: 7mg
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