Meal Ideas Appetizers & Sides Salads Family Dinners Entertaining Recipe Type Burgers, Tortillas & More Kabobs Oven Dishes Soups, Stews & Chili Cut of Beef Ground Beef Steaks! Roasts Pot Roast Corned and Deli Beef Convenient Beef Veal Ethnic Dishes American Asian Italian Mediterranean Mexican Method Grill Broil Braise / Pot Roast Oven Roast / Bake Stir-Fry Skillet Time 30 min or less 30 to 60 min 60 min or more Eating Light Lean Choices Print recipe —> Send recipe to a friend —> Back to browse results —> Chunky Beef & Corn Chili Ingredients: 1 pound beef bottom round cubed steaks 1 tablespoon chili powder 2 teaspoons vegetable oil 1 cup chopped onion 1/4 teaspoon salt 2 cans (14-1/2 ounces) chili-style chunky tomatoes, undrained 1 cup frozen whole kernel corn Instructions: 1. Cut beef cubed steaks lengthwise into 1-inch strips and then crosswise into 1-inch pieces. Sprinkle chili powder over beef. 2. In large skillet or Dutch oven, heat oil over medium-high heat until hot. Add beef and onions and stir-fry 2 to 3 minutes or until outside surface of beef is no longer pink. Season with salt. 3. Stir in tomatoes and corn. Bring to a boil; reduce heat to low. Simmer, uncovered, 20 minutes. Makes 4 servings. Nutritional information per serving: 297 calories; 30 g protein; 24 g carbohydrate; 10 g fat (3 g saturated fat); 4.0 mg iron; 1174 mg sodium; 82 mg cholesterol. View more recipes that are Lean Choices. View more recipes that are Family Pleasers. View more recipes that are Quick & Easy.

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