Ingredients for Southwestern Black Bean Chili
- 1 lb ground chuck
- Onion
- 1 packet (1 ounce) taco seasoning
- 1 (15 ounce) can whole kernel corn, drained
- 1 (15 ounce) can black beans, undrained
- 1 (10.75 ounce) can condensed tomato soup
- 1 cup water
- Jalapeno Pepper
- 1/2 cup sour cream
- Cheddar Cheese
- Green Onion
- Tortilla Chips
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Southwestern Black Bean Chili? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Southwestern Black Bean Chili
- In a large pot or Dutch oven, brown 1 lb ground chuck and 1 medium onion (chopped) over medium-high heat. Drain off any excess grease.
- Stir in 1 packet (1 ounce) taco seasoning and cook for 1 minute, stirring constantly.
- Reduce heat to medium-low. Add 1 (15 ounce) can of drained whole kernel corn, 1 (15 ounce) can of undrained black beans, 1 (10.75 ounce) can of condensed tomato soup, 1 cup of water, and 1-2 jalapeños (minced – adjust to your spice preference).
- Bring to a simmer, then cover and cook for 15-20 minutes, or until heated through and flavors have melded.
- Stir in 1/2 cup sour cream and 1 cup (4 ounces) shredded cheddar cheese.
- Continue to cook until the cheese is melted and the chili is heated through, about 5 minutes. Stir gently to avoid curdling the sour cream.
- Ladle into bowls and garnish with additional shredded cheddar cheese, sour cream, chopped green onions (about 1/4 cup), and crushed tortilla chips or chili cheese corn chips, as desired.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
20g
Fat
49g
Carbs
9g
