Barbecue Chili with Corn

By hpdoxi

Looking for a hearty chili made using Muir Glen® organic fire roasted diced tomatoes and Green Giant® Simply Steam® Niblets® frozen corn? Then check out this tangy beef and veggie soup – ready in 30 minutes.

Ingredients

• 1 lb lean (at least 80%) ground beef
• 1 large onion, chopped (1 cup)
• 1 can (22 oz) southern pit barbecue grilling beans, undrained
• 1 can (14.5 oz) Muir Glen® organic fire roasted diced tomatoes, undrained
• 1 can (8 oz) tomato sauce
• 1 box (9 oz) Green Giant® Simply Steam® Niblets® frozen corn
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 cup shredded Cheddar cheese (2 oz)
• 2 cups corn chips

Details

Servings 6
Preparation time 30mins
Cooking time 60mins
Adapted from pillsbury.com

Preparation

Step 1

1. In heavy 3-quart saucepan, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.

2. Stir in remaining ingredients except cheese and corn chips. Heat to boiling; reduce heat. Simmer uncovered 5 to 10 minutes, stirring occasionally, until corn is tender. Top individual servings with cheese and corn chips.

You can use any type of baked beans in this spicy chili that goes from start to finish in 30 minutes.

Substitute fresh corn kernels for the frozen corn.

Nutritional Information
1 Serving (1 Serving)Calories 440(Calories from Fat 160),Total Fat 18g(Saturated Fat 6g,Trans Fat 1/2g),Cholesterol 55mg;Sodium 900mg;Total Carbohydrate 47g(Dietary Fiber 7g,Sugars 15g),Protein 23g;Percent Daily Value*:Calcium ;Exchanges:1 1/2 Starch;0 Fruit;1 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;1 1/2 Vegetable;0 Very Lean Meat;0 Lean Meat;0 High-Fat Meat;1 1/2 Fat;Carbohydrate Choices:3;*Percent Daily Values are based on a 2,000 calorie diet.