Mid-America Inspired Beef and Corn Chili

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

A hearty chili combining ground beef and sweet corn with smoky spices, inspired by the Mid-America region’s love for robust, comforting dishes. This American-inspired beef recipe, ready in about 45 minutes, pairs ground beef (80% lean), yellow onion, diced, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb ground beef (80% lean)
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 2 tbsp olive oil
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 14 oz can diced tomatoes with juice
• 1 cup beef broth
• 1 cup frozen corn kernels
• 1 cup kidney beans, drained and rinsed
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/4 cup fresh cilantro, chopped
• for serving lime wedges

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium-high heat. Add 1 medium diced yellow onion and sauté for 3-4 minutes until translucent.
2. Step 2: Add 3 minced garlic cloves and cook for 30 seconds until fragrant. Add 1 lb ground beef, breaking it apart with a spoon, and cook for 6-7 minutes until browned and no longer pink.
3. Step 3: Stir in 2 tbsp chili powder, 1 tbsp ground cumin, 1 tsp smoked paprika, 1 1/2 tsp salt, and 1 tsp black pepper. Cook for 1 minute to toast the spices.
4. Step 4: Pour in 14 oz canned diced tomatoes with juice and 1 cup beef broth, stirring to combine. Bring to a simmer, reduce heat to low, and cook uncovered for 15 minutes.
5. Step 5: Add 1 cup frozen corn kernels and 1 cup drained kidney beans. Simmer for another 10 minutes until chili thickens slightly.
6. Step 6: Remove from heat and stir in 1/4 cup chopped fresh cilantro. Serve hot with lime wedges on the side for squeezing.