Prep time 15 min.

Cook time 30 min.


1 Tbsp. vegetable oil

1/2 lb. lean ground beef

1/2 cup diced onion

1 tsp. ground cumin
1 tsp. chili powder

1 medium red bell pepper, diced

1 clove garlic, minced

1/4 tsp. salt

1 carton (32 oz.) College Inn® Beef Broth 40% Reduced Sodium

1 can (15 oz.) Del Monte® Whole Kernel Corn, drained

1 can (15 oz.) reduced-sodium black beans, rinsed and drained

2 green onions, thinly sliced

2 tsp. fresh lime juice


Topping Options

  • Coarsely crushed tortilla chips
  • Chopped cilantro
  • Shredded Cheddar cheese
  • Pickled jalapeño slices
  • Pico de gallo
  • Sour cream
  • Lime wedges


  1. Heat oil in a 4 to 5-qt. saucepan or Dutch oven over medium-high heat. Add beef, onion, cumin and chili powder and cook, stirring occasionally, about 4 minutes or until beef is cooked through. Drain grease from pan.

  2. Stir in bell pepper, garlic, cumin, chili powder and salt. Cook over medium-high heat, stirring constantly, about 1 minute or until fragrant. Stir in broth, corn and beans. Cover and bring to a boil over high heat. Uncover; reduce heat to medium-low, and simmer 15 minutes. Stir in green onions and lime juice. Serve with toppings, as desired.

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