TOTAL TIME: Prep: 10 min. Cook: 45 min.
MAKES: 14-16 servings


  • 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 cup: 155 calories, 6g fat (2g saturated fat), 28mg cholesterol, 645mg sodium, 15g carbohydrate (5g sugars, 2g fiber), 13g protein.


  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

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