Southwest Chili

Name: Southwest Chili
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 5 servings
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 pound ground beef (lean); 1 yellow onion (medium, chopped); 2 clove garlic (minced); 2 tablespoon chili powder; 1 tablespoon ground cumin; 0.5 teaspoon dried oregano; 0.25 teaspoon cayenne pepper; 1 can diced tomatoes (undrained); 1 can kidney beans (rinsed and drained); 1 can pinto beans (rinsed and drained); 1 cup frozen corn; 1.5 cup beef broth; 1 teaspoon kosher salt; 0.5 teaspoon black pepper (freshly ground); 1 package cornbread mix (pre-made); 0.25 cup fresh cilantro (chopped); 0.5 cup Greek yogurt or sour cream

A robust and flavorful chili packed with lean ground beef, two kinds of beans, sweet corn, and a blend of smoky spices, served with warm cornbread.

Prep: 15 min
Cook: 40 min
Total: 55 min
Servings: 5
Cuisine: American
Difficulty: Easy
Cost: $4.00/serving

Dietary

Nut-Free
Egg-Free
Soy-Free
High-Protein
High-Fiber

Ingredients

1 tablespoon olive oil
1 pound ground beef (lean)
1 yellow onion (medium, chopped)
2 clove garlic (minced)
2 tablespoon chili powder
1 tablespoon ground cumin
0.5 teaspoon dried oregano
0.25 teaspoon cayenne pepper
1 can diced tomatoes (undrained)
1 can kidney beans (rinsed and drained)
1 can pinto beans (rinsed and drained)
1 cup frozen corn
1.5 cup beef broth
1 teaspoon kosher salt
0.5 teaspoon black pepper (freshly ground)
1 package cornbread mix (pre-made)
0.25 cup fresh cilantro (chopped)
0.5 cup Greek yogurt or sour cream

Instructions

Heat 1 tablespoon olive oil in a large Dutch oven or pot over medium-high heat. Add 1 pound lean ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat.
Add 1 chopped yellow onion and cook until softened, about 5 minutes. Stir in 2 minced garlic cloves and cook for 1 minute more until fragrant.
Stir in 2 tablespoons chili powder, 1 tablespoon ground cumin, 1/2 teaspoon dried oregano, 1/4 teaspoon cayenne pepper (if using), 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Cook for 1 minute, stirring constantly, until fragrant.
Add 1 can diced tomatoes, 1 can kidney beans, 1 can pinto beans, 1 cup frozen corn, and 1 1/2 cups beef broth. Bring the chili to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, or up to an hour, stirring occasionally, allowing flavors to meld.
While the chili simmers, prepare the cornbread according to package directions. Bake as directed, typically 20-25 minutes, until golden brown and a toothpick inserted comes out clean.
Taste the chili and adjust seasonings as needed. Serve hot with warm cornbread. Garnish with chopped fresh cilantro and a dollop of Greek yogurt or sour cream, if desired.

Notes

Chili freezes very well and tastes even better the next day! You can adjust the cayenne pepper to control the spice level.

Nutrition (per serving)

Calories: 580
Protein: 38.2 g
Carbohydrates: 65.5 g
Fat: 19.8 g
Fiber: 15.3 g
Sodium: 950 mg
Saturated Fat: 7 g
Sugar: 9.5 g
Cholesterol: 60 mg