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Corn and Bean Chili Recipe

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My family favors corn in a variety of dishes, including this one.—Mary Pitts, Powder Springs, Georgia
TOTAL TIME: Prep: 10 min. Cook: 45 min.
MAKES:14-16 servings
TOTAL TIME: Prep: 10 min. Cook: 45 min.
MAKES: 14-16 servings

Ingredients

  • 2 pounds ground beef
  • 1 small onion, finely chopped
  • 1 envelope chili seasoning mix
  • 3 cans (16 ounces each) chili beans, undrained
  • 1 can (46 ounces) V8 juice
  • 1/2 teaspoon salt
  • 1 can (14-3/4 ounces) cream-style corn
  • Shredded cheddar cheese

Nutritional Facts

1 serving (1 cup) equals 155 calories, 6 g fat (2 g saturated fat), 28 mg cholesterol, 645 mg sodium, 15 g carbohydrate, 2 g fiber, 13 g protein.

Directions

  1. In a large Dutch oven or soup kettle, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the seasoning mix, beans, V8 juice and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes.
  2. Stir in corn. Cook and stir over low heat for 15 minutes. Sprinkle with cheese. Yield: 14-16 servings (4 quarts).
Originally published as Corn and Bean Chili in Country Woman January/February 1996, p35

Nutritional Facts

1 serving (1 cup) equals 155 calories, 6 g fat (2 g saturated fat), 28 mg cholesterol, 645 mg sodium, 15 g carbohydrate, 2 g fiber, 13 g protein.

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