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Flavorful Southwestern Chili Recipe

Photo by: Taste of Home

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“This filling, hearty recipe comes from my grandmother,” writes Jenny Greear from Huntington, West Virginia. “It’s full of flavor, freezes beautifully and makes a complete, last-minute meal. I top it grated cheddar cheese and chopped black olives and serve tortilla chips on the side.” JENNY’S TIP: “If I’m feeding a crowd, I increase the pinto beans to four cans to make the meat go farther.”

This recipe is:

Healthy

Quick

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10 Servings
Prep/Total Time: 30 min.

Ingredients

2 pounds ground beef
1-1/2 cups chopped onions
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) tomato sauce
1 package (10 ounces) frozen corn, thawed
1 cup salsa
3/4 cup water
1 can (4 ounces) chopped green chilies
1 teaspoon ground cumin
1/2 teaspoon garlic powder

Directions

In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes.
Serve desired amount. Cool the remaining chili; transfer to freezer containers. May be frozen for up to 3 months.
To use frozen chili: Thaw in the refrigerator. Place in a saucepan; heat through. Yield: 10 servings (2-1/2 quarts).

Nutrition Facts: 1 cup (prepared with lean ground beef) equals 245 calories, 7 g fat (3 g saturated fat), 44 mg cholesterol, 580 mg sodium, 22 g carbohydrate, 5 g fiber, 22 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable, 1 fat.

Flavorful Southwestern Chili published in Simple & Delicious March/April 2007, p15

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