Easy Chili with Corn

Holly Clegg
  • Yield: 6 to 8 servings


2pounds ground sirloin
1teaspoon minced garlic
1tablespoon chili powder
1teaspoon ground cumin
1-- (16-ounce) jar chunky salsa
1-- (16-ounce) package frozen corn
2-- (14 1/2-ounce) cans seasoned beef broth
1-- (15-ounce) can pinto beans, rinsed and drained



  1. In a large pot, brown meat and garlic until done.  Drain any excess liquid.  Add chili powder, cumin, salsa, corn, beef broth and beans.  Bring mixture to a boil. Reduce heat and cook 15 minutes.

Recipe reprinted with permission from Holly Clegg and Gerald Miletello’s Eating Well Through Cancer: Easy Recipes & Recommendations During and After Treatment (2001).

Nutritional Info *per serving

  • Calories 266
  • Fat 7g
  • Saturated Fat 2g
  • Cholesterol 60mg
  • Sodium 848mg
  • Carbohydrate 25g
  • Fiber 5g
  • Protein 29g