Recipe: Corn & Kidney Bean Chili

Recipe for Corn and Kidney Bean Chili from Passanante's Home Food Service


  • 1½ cups Fresh Or Frozen Corn
  • 15oz. can Kidney Beans
  • 1lb. Ground Beef, Bison, Or Other Meat Of Choice
  • 1 15oz. can Tomato Sauce
  • ½ cup Flavorful And Spicy Salsa
  • 1 Large Onion, Coarsely Chopped
  • 2 Cloves Garlic, Finely Chopped
  • 1 tsp. Ground Coriander
  • 2 tbsp. Chili Powder
  • 1 tsp. Ground Cumin
  • ¼ tsp. Cayenne Pepper, Or More To Taste
  • Kosher Salt


  1. In a large soup pot, heat oil over medium heat. 
  2. Add onions and garlic and cook 3 minutes, stirring frequently. 
  3. Stir in chili powder, oregano, cumin, coriander, salt and cayenne and cook 1 minute, stirring constantly.
  4. Add ground meat and stir to break up and brown for 3-5 minutes.
  5. Add tomato sauce, 1 cup water, salsa, kidney beans and corn. Bring to a boil. 
  6. Reduce to a simmer, cover, and  cook for 20 minutes, stirring often, until flavors have melded and the chili thickens. 
  7. Top with a dollop of sour cream, shredded cheese, diced onion and pickled jalapeño peppers and enjoy along with some warm cornbread.



Warm Your Bones Beef Stew

Beef Stew
Burr! It’s cold outside and the only way we know to warm up is with tasty comfort foods like this recipe for “Warm Your Bones Beef Stew.” This one has a few more ingredients than we usually post, but it’s definitely worth it. The best part? You can tweak this recipe with any amount of your other favorites like peas and corn and you’re only going to make it even better — that’s the beauty of stews! We announced earlier this year that we’ve got a wide variety of new items coming to our food delivery service, and we’re genuinely looking forward to hearing your feedback on them. At Passanante’s Home Food Service we’re always looking for new ways to impress you, and we hope our new products and weekly recipes become some of your favorites!
What You’ll Need for “Warm Your Bones Beef Stew”:
  • 3 lbs stew meat
  • 1/3 cup flour
  • salt and pepper
  • 2 tablespoons olive oil
  • 1 large yellow onion
  • 1/2 cup red wine (dry)
  • 2 tablespoons minced garlic
  • 2 carrots peeled and chopped
  • 2 celery stalks chopped
  • 2 red potatoes peeled and cubed
  • 2 tablespoons tomato paste
  • 4 1/2 cups beef broth
  • 1 teaspoon thyme


  1. Flour the meat by shaking in a brown paper bag filled with flour and brown it in a skillet with olive oil
  2. Transfer browned stew meat to soup pot with beef broth and boil with other ingredients.
  3. Simmer, simmer, simmer – it will cook down. Add water as needed, and always have enough water to keep it covered. (Remember this is a soup so don’t worry about adding water 🙂 )
  4. Thicken with a rue of water and flour mixed together (about 1/4 cup water and 1/4 cup flour will made it more of a liquid than a paste, which is what you want. You can also substitute the flour for cornstarch if you prefer.)
  5. Serve with warm flaky biscuits (the pillsbury ones in the can are our favorite!)

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