Home - Recipes - Tex-Mex Black Bean, Corn, and Beef Stew

Tex-Mex Black Bean, Corn, and Beef Stew

This saucy concoction is somewhere between a chili and a stew. Spooning it over rice makes it pure comfort food.

Serves 4
Ready in 25 mins
Prep time 5 mins
Cooking time 20 mins
675 calories per serving


> 1 (12 oz) pkg pepper medley
> 1 tbsp canola oil
> 1 tbsp minced garlic
> 1 1/2 tbsp chili powder
> 1 (6 oz) can tomato paste
> 1 lb 85% lean ground beef
> 1 cup beef broth
> 1 (14.5 oz) can black beans
> 1 (15.9 oz) pkg Nature's Promise® Brown Rice
> 1 (16 oz) bag Nature's Promise® Organic Cut Corn, thawed
> Sour cream, to garnish (optional)
> Chopped cilantro, to garnish (optional)


Chop the peppers into smaller pieces. Meanwhile, in a large pot, heat the oil on medium-high. Add the garlic and chili powder. Cook 30 sec., stirring. Add the tomato paste and cook 1 min. Add the beef, chopped peppers, salt (in moderation), and pepper. Cook beef 5 min., until browned, stirring constantly.
Add the beef broth. Drain and rinse the black beans, and add to the pot. Heat to a simmer and cook 10 min. Meanwhile, prepare the rice according to package directions.
Stir corn into the bean mixture and cook 1 min., until corn is warm. Remove from heat and spoon stew over rice to serve. Garnish with sour cream and cilantro, if desired.


Thawed frozen mixed pepper strips can replace the pepper medley, if needed.

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