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Flavorful Southwestern Chili Recipe

Flavorful Southwestern Chili Recipe

“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.”
TOTAL TIME: Prep/Total Time: 30 min. YIELD:10 servings

Ingredients

  • 2 pounds lean ground beef (90% lean)
  • 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

  • 1. 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. Yield: 10 servings (2-1/2 quarts).

Nutritional Facts

1 cup 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: 3 lean meat, 1 starch, 1 vegetable.