Categories: Soups- Stews- Chowders- Chili
Ingredients
- 1 lb. ground beef
- 1 cup coarsely chopped onion
- 2 garlic cloves, minced
- 2 (16 oz.) cans light red kidney beans, rinsed and drained
- 1 (15 oz.) can petite diced tomatoes and jalapenos, undrained
- 1 (14 oz.) can beef broth
- 2 cups frozen yellow and white whole kernel corn
- 1 (1 oz.) envelope taco seasoning mix
- 1/4 tsp. pepper
- 2 Tbsp. chopped fresh cilantro
- Toppings: sour cream and chopped fresh cilantro
Directions
- Brown ground beef, onion, and garlic in a large Dutch oven medium-high heat, stirring often, 10 to 12 minutes or until meat crumbles and is no longer pink and onion is softened; drain.
- Stir in kidney beans, next 8 ingredients, and 4 cups water. Bring to a boil over medium-high heat. Cover, reduce heat to low, and simmer 30 minutes or until thoroughly heated. Stir in cilantro just before serving. Serve with desired toppings.