Ingredients
Scale
- 1 pound ground beef
- 1 can diced tomatoes (14.5 oz)
- 1 can kidney beans (15 oz), drained
- 1 can corn (15 oz), drained
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups beef broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Shredded cheddar cheese
- Fresh cilantro, chopped
- Sour cream for topping
Instructions
- In a large pot, cook ground beef over medium heat until browned. Drain excess fat.
- Add chopped onion and garlic; cook until softened.
- Stir in diced tomatoes, kidney beans, corn, beef broth, chili powder, cumin, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Serve hot, topped with shredded cheese, cilantro, and sour cream.
Notes
- You can add diced bell peppers or jalapenos for extra flavor and heat.
- Serve with tortilla chips or cornbread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Tex-Mex
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 320 Kcal
- Sugar: 8g
- Sodium: 720mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 65mg