[X]

Home > Recipes > Santa Fe Chili

Santa Fe Chili Recipe

Santa Fe Chili Recipe photo by Taste of Home

Read reviews (9)

Rate recipe

This colorful and hearty chili is perfect for heartwarming, holiday get-togethers. My family has been enjoying it for years. —Laura Manning of Lilburn, Georgia

[X]

Rate Santa Fe Chili Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Santa Fe Chili Recipe

Prep: 20 min. Cook: 4 hours

Yield: 16 Servings

20 240 260

Ingredients

2 pounds ground beef
1 medium onion, chopped
2 cans (16 ounces each) kidney beans, rinsed and drained
2 cans (15 ounces each) black beans, rinsed and drained
2 cans (15 ounces each) pinto beans, rinsed and drained
3 cans (7 ounces each) white or shoepeg corn, drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (10 ounces) diced tomatoes and green chilies
1 can (11-1/2 ounces) V8 juice
2 envelopes ranch salad dressing mix
2 envelopes taco seasoning
Sour cream, shredded cheddar cheese and corn chips, optional

Directions

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a 5- or 6-qt. slow cooker. Stir in the beans, corn, tomatoes, juice, salad dressing mix and taco seasoning.
Cover and cook on high for 4-6 hours or until heated through. Serve with sour cream, cheese and corn chips if desired. Yield: 16 servings (4 quarts).

Nutritional Facts 1 serving (1 cup) equals 224 calories, 5 g fat (2 g saturated fat), 28 mg cholesterol, 1,513 mg sodium, 28 g carbohydrate, 4 g fiber, 15 g protein.

Originally published as Santa Fe Chili in Country Woman Christmas Annual 2005, p101

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Santa Fe Chili

Santa Fe Chili

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-9) of 9 reviews

Sort Reviews:

Reviewed on Dec. 29, 2012 by emarkwell

This was awesome and made so many left overs!! I will be adding this to my cold weather cook book. :) Love, Love!

Reviewed on Sep. 10, 2012 by avia817

Love it!!!

Reviewed on Jan. 19, 2012 by ValKro

My daughter-in-law made this chili for us during the Christmas holiays and we just loved it. Kept reheating it the next days till it was gone. Will definitely make it again and again.

Reviewed on Oct. 22, 2011 by jayne.enns

Top notch recipe!

Reviewed on Oct. 04, 2011 by weather_girl

This chili is very yummy! I used ground chicken instead of beef and I was very please. Will be definitely making this again!

Reviewed on Dec. 30, 2010 by Kristy Huggler

My husband does not like beans, so I cut back the recipe to one can of kidney beans and one can of pinto beans (no black beans or corn). He loved this recipe and so did the rest of our family!! Definitely would make it again!

Reviewed on Nov. 08, 2010 by drager

This is a GREAT recipe. I made this for football Sunday at a local watering hole. I used an 18 qt roasting pan. Everyone loved it and there were NO leftovers!! I will definitely make this again!

Reviewed on Jan. 16, 2010 by familypi@surewest.net

Made this for a bunch of hungry firefighters and they thought it was great. I used the spicy V-8 juice and added a little hot sauce and red peppers, for just enough heat.

Reviewed on Apr. 14, 2008 by lisadeanna

I just made 2 crockpots of this wonderful soup along with Chicken Noodle and Potato and Leek Soup and Peasant soup for a baby shower brunch and the Sante Fe Chili was liked the best of all!