Add olive oil to an 8-quart stockpot. Add beef and cook over medium heat until cooked through (165 degrees); drain, and return to pan.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Chili and game day go hand-in-hand. Give traditional chili a twist by including ancho chili powder and corn.
Servings and Ingredients
Ingredients
Serves 10
| Quantity | Ingredient | Add |
|---|---|---|
| 1 tbsp. Hy-Vee Select olive oil | ||
| 1 lbs. 93% lean ground beef | ||
| 1 large yellow onion, diced | ||
| 1 medium red bell pepper, seeded and diced | ||
| 2 (15-oz. each) cans Hy-Vee no salt added black beans, drained and rinsed | ||
| 2 (11-oz. each) cans Hy-Vee Mexican-style corn, drained | ||
| 1 (15-oz.) can Hy-Vee tomato sauce | ||
| 1 (32-oz.) container Hy-Vee beef stock | ||
| 2 tsp. ancho chili powder | ||
| 1 tsp. Hy-Vee ground cumin | ||
| 1 tsp. ground coriander | ||
| Hy-Vee salt, to taste | ||
| Hy-Vee black pepper, to taste |
Things To Grab
- 8-quart stockpot
Directions
Add onions and pepper to stockpot. Saute until softened, about 5 minutes.
After onions have softened, add black beans, corn, tomato sauce, beef stock, ancho chili powder, cumin, and coriander to stock pot. Bring to boiling, and reduce to a simmer. Let simmer, uncovered, 15 minutes.
Before serving, season, to taste, with salt and pepper.
Nutrition facts
Servings
190 Calories per serving
1 cup
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 40mg
- Sodium: 600mg
- Total Carbohydrates: 16g
- Protein: 17g
Daily Values
0%
Vitamin A 10%
0%
Vitamin C 35%
0%
Iron 10%
0%
Calcium 2%
Recipe Source:
Hy-Vee Monthly Ad January 2019