Regional Corn and Beef Chili with Black Beans

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty chili combining tender beef, sweet corn, and black beans, inspired by Midwestern regional flavors. This american-inspired beef ready in about 50 minutes pairs ground beef, olive oil, medium yellow onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Prep: 15 min Cook: 35 min Serves 4 American cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 1 tbsp olive oil in a large pot over medium-high heat. Add 1 lb ground beef and cook, breaking up with a spoon, for 5-6 minutes until browned and no longer pink.
  2. Step 2: Add 1 diced medium yellow onion and 4 minced garlic cloves to the beef. Sauté for 4-5 minutes until the onion is translucent and fragrant.
  3. Step 3: Stir in 2 tbsp chili powder, 1 tbsp ground cumin, and 1 tsp smoked paprika. Cook spices with the mixture for 1 minute until aromatic.
  4. Step 4: Add 15 oz drained and rinsed black beans, 15 oz drained whole kernel corn, 14.5 oz diced tomatoes with juice, 1 tsp salt, 1/2 tsp black pepper, and 1 cup beef broth. Stir to combine thoroughly.
  5. Step 5: Bring the chili to a simmer, reduce heat to low, cover partially, and cook for 25 minutes, stirring occasionally, until flavors meld and chili thickens.
  6. Step 6: Remove from heat and stir in 2 tbsp chopped fresh cilantro before serving.

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Frequently asked questions

How long does Regional Corn and Beef Chili with Black Beans take to make?

Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Regional Corn and Beef Chili with Black Beans?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ground beef from drying out.

Can I substitute ingredients in Regional Corn and Beef Chili with Black Beans?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Regional Corn and Beef Chili with Black Beans for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Regional Corn and Beef Chili with Black Beans?

American beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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