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Mexicali Ground Beef Chili and More

Yields1 ServingPrep Time5 minsCook Time15 minsTotal Time20 mins

This SUPER simple chili can be served as is or tuck into tortillas, top with shredded Cheddar and bake as a Easy Enchiladas. See BRIGHT IDEAS for complete instructions.

 1 can (28 oz/796 mL) diced tomatoes, drained
 2 cups (500 mL) frozen Big Batch Ground Beef (recipe follows)
 2 cans (19 oz/540 mL) kidney or black beans, drained and rinsed
 1 cup (250 mL) frozen corn
 1 sweet green pepper, diced
 2 tbsp (30 mL) chili powder
 1 tsp (5 mL) ground cumin
1

Combine ingredients in saucepan.

2

Simmer over medium heat, stirring occasionally, for 15 minutes or until heated through.

3

Big Batch Beef: Cook 4 lb (2 kg) Extra Lean Ground Beef in Dutch oven over medium-high heat for 10 minutes, breaking into small chunks with back of spoon, until browned. Drain and return to pot. Add 4 EACH onion and cloves of garlic, minced, simmer for 15 minutes until vegetables are softened. Spread in a single layer on several foil or parchment paper-lined baking trays; freeze until meat is firm, about 1 hour. Loosen into chunks, scoop meal-sized portions into freezer bags. Freeze for up to 3 months.

Nutrition Facts

0 servings

Serving size

7 Servings

Amount per serving
Calories251
% Daily Value *
Total Fat 6g8%

Saturated Fat 2g10%
Trans Fat 01g
Cholesterol 31mg11%
Sodium 504mg22%
Total Carbohydrate 31g12%

Dietary Fiber 11g40%
Protein 21g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.