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Corn and Black Bean Chili

Corn and Black Bean Chili

  • Author: Recipe and image courtesy of Canada Beef
  • Prep Time: 5 min
  • Cook Time: 30 min
  • Total Time: 35 minutes
  • Yield: 9 servings 1x
  • Category: Quick Meals


This is a snap to pull together with simple pantry ingredients. Use it to fill tortillas and bake as a casserole (see Beef Chili Enchiladas) or just serve from the pot with wedges of baked tortilla.



1 lb (500 g) Extra Lean or Lean Ground Round or Sirloin*

1 large onion, diced

1 large sweet pepper, diced

2 to 3 tbsp chili powder

1 tsp ground cumin

1 can diced tomatoes

1 can tomato sauce

1 can black beans, drained and rinsed

11/2 cups frozen corn kernels


Cook beef, onion, sweet pepper, chili powder and cumin in large saucepan or Dutch oven over medium heat until meat is thoroughly cooked and any liquid has evaporated.

Stir in tomatoes, tomato sauce, beans and corn.

Cook over medium-high heat until boiling. Reduce heat to medium; simmer, covered, for 30 minutes, stirring occasionally.


Use leftovers to make Chili Enchiladas: Spread 2 cups (500 mL) chili in13 x 9-inch (3 L) baking dish; set aside. Spoon ½ cup (125 mL) chili onto centre of each of 8 small flour tortillas. Roll up; place seam side down in baking dish. Spoon remaining chili over enchiladas. Sprinkle with 1 cup (250 mL) shredded Cheddar cheese. Bake in 350°F (180°C) oven for 30 minutes. Makes 8 enchiladas.

Serve this hearty chili with the delicious Cornbread Muffins below to complete your meal!

Keywords: Quick Meals, Kid-Friendly, Ground Beef