Beef and Sauteed Corn Chili

Browning the corn is what gives this chili its deliciously distinctive taste. Feel free to make it vegetarian by substituting ground soy for the beef. Use fresh minced jalapeño peppers for a hot flavor. For a beautiful presentation, serve the chili in kaiser rolls or any large firm roll. Cut the top off the roll and remove the soft bread, leaving the outer Stir-Fries, Chilies and Burgers crust intact. Fill with chili. 

1. Spray a non-stick skillet with cooking oil, add the vegetable oil and place over medium heat. Add the onions and cook until soft, stirring frequently, about 5 minutes. Stir in the corn and garlic. Cook and stir for 8 minutes, or until the corn is browned. Stir in the beef and cook for 5 minutes, until the beef is browned.

2. Stir in the beans, tomato sauce, potato, stock, chili powder, basil, sugar and cumin. Bring to a boil, reduce the heat and cover. Simmer for 25 to 30 minutes, or just until the potatoes are tender. Serve immediately, garnished with parsley.

2 tsp vegetable oil
1 cup canned corn kernels, drained
8 oz extra-lean ground beef
2 1/2 cups tomato sauce
1 cup diced potato
2 tsp chili powder
1/2 cup chicken or beef stock
1 1/2 cups chopped onion
1 can (19 oz) red kidney beans, drained and rinsed
2 tsp minced fresh garlic
1/2 tsp cumin
1 tsp brown sugar
1 1/2 tsp dried basil
1/4 cup chopped fresh parsley

Nutritional Analysis per Serving

Calories 320
Protein 18 g
Fat 6g
Saturated Fat 2g
Carbohydrates 40 g
Cholesterol 16 mg
Sodium 430 mg
Fiber 7 g

Prep Time: 15 minutes
Cook Time: 48 minutes

Make Ahead: Prepare up to a day in advance and refrigerate, or freeze for up to 2 months. Defrost and reheat over low heat.

Serves 6