Beef and Bean Chili with Zucchini and Corn
In the UK: Beef and Bean Chilli with Courgette and Sweetcorn
- 30 mintotal time
- $3.14£2.13a serving
- 528474calories
- 3034 gprotein
Serves 4; price is an estimate. Dinner Plan is a paid weekly plan for your household and budget. You see your week before you pay.
Browned beef simmered with black beans, tomatoes, cumin and oregano, with soft summer squash and kernels.
Ingredients
Serves 4.
- 1 yellow onion, chopped
- 2 garlic cloves, finely chopped
- 1 zucchini, diced
- 1½ cups frozen corn
- 1 (15 oz) can black beans, drained and rinsed
- 1 lb ground beef (80/20)
- 2 tbsp tomato paste
- 1 (14.5 oz) can diced tomatoes
- 1 lime, cut into wedges
- 1 tbsp vegetable oil
- 1 tbsp chili powder (mild blend)
- 1 tsp ground cumin
- 1 tsp dried oregano
- ¼ tsp ground cinnamon
- 1 vegetable bouillon cube
- salt, to taste
Contains: celery. Check the label: wheat (gluten), milk, soy, sulfites. Always read the labels if you cook for someone with an allergy.
Method
- Heat the vegetable oil in a large heavy pot on medium-high heat. Add the yellow onion and the ground beef, then wash your hands after handling the raw meat. Cook for 7 minutes, breaking up the meat with a wooden spoon, until browned.
- Stir in the garlic, chili powder, ground cumin, dried oregano, ground cinnamon and tomato paste for 1 minute.
- Add the tomatoes, black beans, the crumbled bouillon cube and ½ cup (120 ml) of water. Bring to a simmer, cover and cook for 8 minutes, stirring now and then.
- Stir in the zucchini and corn and simmer uncovered for 5 minutes more, until the vegetables are tender and steaming hot and the beef is cooked through with no pink left (160°F).
- Season with salt and serve with the lime wedges for squeezing.
Leftovers: Fridge for 3 days or freeze for 3 months; reheat until piping hot.
Ingredients
Serves 4.
- 1 onion, chopped
- 2 garlic cloves, finely chopped
- 1 courgette, diced
- 200 g frozen sweetcorn
- 1 × 400 g tin black beans, drained and rinsed
- 500 g beef mince (20% fat)
- 30 g tomato purée
- 1 × 400 g tin chopped tomatoes
- 1 lime, cut into wedges
- 1 tbsp vegetable oil
- 1 tbsp mild chilli powder
- 1 tsp ground cumin
- 1 tsp dried oregano
- ¼ tsp ground cinnamon
- 1 vegetable stock cube
- salt, to taste
Contains: celery. Check the label: gluten, milk, soya, sulphites. Always read the labels if you cook for someone with an allergy.
Method
- Heat the vegetable oil in a large heavy pot on medium-high heat. Add the onion and the beef mince, then wash your hands after handling the raw meat. Cook for 7 minutes, breaking up the meat with a wooden spoon, until browned.
- Stir in the garlic, chilli powder, ground cumin, dried oregano, ground cinnamon and tomato purée for 1 minute.
- Add the tomatoes, black beans, the crumbled stock cube and 120 ml of water. Bring to a simmer, cover and cook for 8 minutes, stirring now and then.
- Stir in the courgette and sweetcorn and simmer uncovered for 5 minutes more, until the vegetables are tender and steaming hot and the beef is cooked through with no pink left (71°C).
- Season with salt and serve with the lime wedges for squeezing.
Leftovers: Fridge for 3 days or freeze for 3 months; reheat until piping hot.
Nutrition per serving
| Calories | 528 |
|---|---|
| Protein | 30 g |
| Carbohydrate | 36 g |
| Fat | 31 g |
| Sodium | 999 mg |
| Calories | 474 |
|---|---|
| Protein | 34 g |
| Carbohydrate | 27 g |
| Fat | 27 g |
| Sodium | 743 mg |
Worked out from the ingredients, 450 g a serving; optional extras and salt to taste aren't counted. US and UK values differ a little because each uses that country's food data and products. US values from USDA FoodData Central.UK values from McCance and Widdowson's Composition of Foods Integrated Dataset 2021, under the Open Government Licence v3.0.
What it costs
About $3.14 a serving in the US (range $2.40–$4.16) and £2.13 in the UK (range £1.63–£2.82). That's the share of each ingredient this recipe uses; basics like oil, salt and spices aren't counted.
Prices are estimates. Item prices come from public price data where available (US: Bureau of Labor Statistics and USDA; UK: Office for National Statistics). Where that data has no match, we use our own estimate. Ranges set using Open Prices data (Open Food Facts, ODbL). Prices as of October 2026. How we estimate
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