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Corn and Bean Chili

 Corn and Bean Chili
My family favors corn in a variety of dishes, including this one.—Mary Pitts, Powder Springs, Georgia
14-16 ServingsPrep: 10 min. Cook: 45 min.

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

Directions

  • 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.
  • Stir in corn. Cook and stir over low heat for 15 minutes. Sprinkle
  • with cheese. Yield: 14-16 servings (4 quarts).
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.