Ingredients
Scale
- 1 lb ground beef
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 2 cups chicken broth
- 1 tsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- Tortilla chips for serving
- Shredded cheese for topping
- Sour cream for serving
Instructions
- In a large pot, brown the ground beef over medium heat until fully cooked. Drain excess fat.
- Add chopped onion and minced garlic to the pot. Cook until the onion is translucent.
- Stir in the diced tomatoes, kidney beans, corn, chicken broth, chili powder, cumin, salt, and pepper.
- Bring the mixture to a simmer. Reduce heat and let it cook for 20 minutes, stirring occasionally.
- Serve hot with tortilla chips, topped with shredded cheese and a dollop of sour cream.
Notes
- Feel free to add other vegetables like bell peppers or zucchini.
- This recipe can easily be doubled for larger families or leftovers.
- For a vegetarian option, substitute ground beef with a plant-based alternative.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5
- Fat: 10
- Carbohydrates: 40
- Fiber: 8
- Protein: 20
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