Best 5 Beefy Corn And Black Bean Chili Recipes

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Indulge in a culinary journey with our tantalizing Beefy Corn and Black Bean Chili, a symphony of flavors that will warm your soul and delight your taste buds. This hearty and satisfying chili is brimming with tender beef, plump corn kernels, and wholesome black beans, all simmered in a rich and flavorful broth infused with a blend of aromatic spices. Served with an array of customizable toppings, this versatile dish allows you to tailor it to your personal preferences.

From the classic Beefy Corn and Black Bean Chili to creative variations like the Sweet Potato and Black Bean Chili or the Vegetarian Chili, this article offers a diverse collection of chili recipes guaranteed to cater to every palate. Whether you're seeking a traditional chili experience or craving a unique twist on this beloved comfort food, you'll find inspiration in our curated selection.

Check out the recipes below so you can choose the best recipe for yourself!

BEEFY BEAN AND CORN CHILI



Beefy Bean and Corn Chili image

A can-do attitude gets this main dish on the table in 25 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 5

Number Of Ingredients 5

1 lb lean (at least 80%) ground beef
2 cans (15 oz each) spicy chili beans, undrained
1 can (14.5 oz) diced tomatoes, undrained
1 can (11 oz) whole kernel corn, undrained
1 can (4.5 oz) Old El Paso™ chopped green chiles

Steps:

  • In 3-quart saucepan, cook ground beef over medium-high heat, stirring frequently, until thoroughly cooked; drain well.
  • Stir in remaining ingredients. Reduce heat to medium; cook 10 to 15 minutes, stirring occasionally, until thoroughly heated and flavors are blended.

Nutrition Facts : Calories 380, Carbohydrate 42 g, Cholesterol 55 mg, Fat 1/2, Fiber 9 g, Protein 26 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1030 mg, Sugar 5 g, TransFat 1/2 g

BEEFY CORN AND BLACK BEAN CHILI



Beefy Corn and Black Bean Chili image

Dinner for six ready in 25 minutes! Serve your family a spicy chili packed with beef, corn and black beans - a tasty meal.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 6

Number Of Ingredients 7

1 lb ground beef round
2 teaspoons salt-free chili powder blend
1 package (14 oz) frozen seasoned corn and black beans
1 can (14 oz) reduced-sodium beef broth
1 can (15 oz) seasoned tomato sauce for chili
Reduced-fat sour cream, if desired
Sliced green onions, if desired

Steps:

  • In 4-quart Dutch oven, cook beef and chili powder blend over medium-high heat for 6 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
  • Stir in frozen corn and beans, broth and tomato sauce. Heat to boiling; reduce heat. Cover; simmer 10 minutes. Uncover; simmer 5 minutes longer, stirring occasionally.
  • Ladle chili into 6 bowls. Top with sour cream and onions.

Nutrition Facts : Calories 190, Carbohydrate 20 g, Fiber 3 g, Protein 20 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 830 mg

BLACK BEAN & CORN QUINOA



Black Bean & Corn Quinoa image

Some vegan quinoa recipes are boring, but this one definitely isn't. My daughter's college asked parents for the best quinoa recipes to use in the dining halls. This healthy quinoa recipe fits the bill. -Lindsay McSweeney, Winchester, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

2 tablespoons canola oil
1 medium onion, finely chopped
1 medium sweet red pepper, finely chopped
1 celery rib, finely chopped
2 teaspoons chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups vegetable stock
1 cup frozen corn
1 cup quinoa, rinsed
1 can (15 ounces) black beans, rinsed and drained
1/3 cup plus 2 tablespoons minced fresh cilantro, divided

Steps:

  • In a large skillet, heat oil over medium-high heat. Add onion, red pepper, celery and seasonings; cook and stir 5-7 minutes or until vegetables are tender., Stir in stock and corn; bring to a boil. Stir in quinoa. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed., Add beans and 1/3 cup cilantro; heat through, stirring occasionally. Sprinkle with remaining cilantro.

Nutrition Facts : Calories 375 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 668mg sodium, Carbohydrate 60g carbohydrate (5g sugars, Fiber 10g fiber), Protein 13g protein.

BEEF AND BLACK BEAN CHILI WITH GREEN ONION CORN CAKES



Beef and Black Bean Chili with Green Onion Corn Cakes image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 8 servings

Number Of Ingredients 21

2 pounds ground beef sirloin, 90 percent lean
1 tablespoon extra-virgin olive oil, 1 turn of the pan
Salt and pepper
1 tablespoon Worcestershire sauce, eyeball it
1 medium onion, finely chopped
4 to 6 cloves garlic, finely chopped
1 red bell pepper, finely chopped
1 jalapeno pepper, seeded and chopped
3 tablespoons dark chili powder, 2 palm fulls
1 tablespoon cumin, 1/2 palm full
1 cup beef stock or broth, 1/2 a 14-ounce can or paper container
1 (14 1/2 ounce) can diced tomatoes
1 (8-ounce) can tomato sauce or tomato puree
2 (15-ounce) cans black beans, drained
2 tablespoons chopped fresh cilantro, a handful, optional
2 (8 1/2-ounce) packages, corn muffin mix
1 cup milk
2 eggs, beaten
2 tablespoons vegetable or corn oil
3 scallions, thinly sliced
Butter, for greasing griddle pan

Steps:

  • In a large deep skillet or pot, brown ground beef in oil over high heat. Season meat with salt and pepper, then add Worcestershire sauce. Reduce heat to medium high when the meat is browned and crumbled, then add onion, garlic, red peppers, jalapeno. Season veggies and meat with chili powder and cumin. Cook veggies and meat together 5 minutes. Stir in broth and scrape up pan drippings. Stir in diced and pureed tomatoes and black beans. When the mixture comes to a bubble, reduce heat to simmer and stir in cilantro, optional.
  • Mix together 2 packages of corn muffin mix with 1 cup milk, 2 beaten eggs, 2 tablespoons vegetable oil and sliced scallions. Batter should be thick. Heat a nonstick skillet or griddle pan over moderate heat. Nest a pat of butter into folded paper towel and wipe hot pan surface with it to lightly grease. Pour corn cake batter into the hot griddle pan or skillet in 3 or 4-inch rounds. Cook 2 or 3 minutes on each side, until golden. Transfer to a plate and repeat with remaining batter.
  • To serve, top bowls of beef and black bean chili with green onion corn cake toppers. Eat the chili and corn toppers as you would a pot pie, grabbing some of the corn cake with each spoonful of chili.

BLACK BEANS AND CORN CHILI



Black Beans and Corn Chili image

Provided by Marian Burros

Categories     dinner, soups and stews, appetizer

Time 30m

Yield 2 servings

Number Of Ingredients 17

8 ounces whole onion or 7 ounces chopped, ready-cut onion (1 2/3 cups)
2 teaspoons olive oil
1 large clove garlic
1/2 to 1 whole jalapeno
1 teaspoon ground cumin
1/4 to 1/2 teaspoon hot chili powder
15-ounce can black beans, no salt added
Enough fresh oregano to yield 1 tablespoon chopped or 1 teaspoon dried oregano
1 16-ounce can pureed tomatoes, no salt added
1 1/2 cups beer
1 teaspoon white vinegar
4 whole wheat tortillas, preferably no fat added
2 scallions
2 cups frozen corn kernels
1/8 teaspoon salt
Freshly ground black pepper to taste
4 tablespoons low-fat sour cream

Steps:

  • Chop whole onion.
  • Heat nonstick pan large enough to hold all filling ingredients until it is very hot. Reduce heat to medium-high, and add oil. Saute the onions until they begin to soften and brown.
  • Meanwhile, mince the garlic and add. Wash, trim, seed and mince the jalapeno, and add. Stir in the cumin and chili powder.
  • Drain and rinse the beans. When onions have softened, add the beans, oregano, tomatoes, beer and vinegar, and continue to cook at a simmer while preparing the rest of the meal.
  • Wrap the tortillas in aluminum foil, and heat in a toaster oven about 5 minutes, until heated through.
  • Wash, trim and slice scallions.
  • Two minutes before it is time to serve the chili, add the corn and stir well to heat through. Season with salt and pepper. Serve the chili, topped with scallions and sour cream, with warm tortillas.

Tips:

  • For a richer flavor, use a combination of ground beef and ground pork.
  • To make the chili ahead of time, cook it according to the recipe and then let it cool completely. Store the chili in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
  • When you're ready to serve the chili, reheat it over medium heat until warmed through. You can also add additional toppings, such as shredded cheese, sour cream, or chopped cilantro.
  • Serve the chili with a side of cornbread, tortilla chips, or rice.

Conclusion:

This beefy corn and black bean chili is a hearty and flavorful dish that is perfect for a cold winter day. With its combination of ground beef, black beans, corn, and spices, this chili is sure to please everyone at your table.

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