Mexican Corn Chili
Prep Time
30 min
4 servings


2 tsp (10 ml) butter
4 cloves garlic, minced
1 lb (500 g) extra lean ground beef
1-2 tsp (5-10 ml) dried chilies, crushed
1/2 tsp (2 ml) salt and pepper
24 oz can (796 ml) diced tomatoes
2 tbsp (30 ml) sweet chili sauce
14 oz can (398 ml) corn kernels, drained
3 tbsp (40 ml) fresh parsley, chopped, or 3 tsp (15 ml) dried
1/3-1/2 cup (75-125 ml) Canadian cheddar cheese, grated
3/4 lb (350 g) uncooked pasta or rice of your choice (cooked according to package directions)


  1. Combine butter, garlic, ground beef, dried chilies, salt, and pepper in a large skillet over medium-high heat for about 10 minutes or until cooked.
  2. Add diced tomatoes and sweet chili sauce to skillet over medium-high heat and simmer for 10 to 15 minutes or until slightly thickened.
  3. Add canned corn and cook for 3 to 5 minutes or until tender.
  4. Add parsley and cheese and stir until combined.
  5. Cook pasta or rice according to package directions. Add to sauce and toss to combine.
  6. Tip: For a meatless version use 2 — 14 oz (398 ml) cans mixed beans, drained and rinsed.