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Santa Fe Chili Recipe
Santa Fe Chili Recipe photo by Taste of Home

Santa Fe Chili Recipe

Publisher Photo
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
TOTAL TIME: Prep: 20 min. Cook: 4 hours
MAKES:16 servings
TOTAL TIME: Prep: 20 min. Cook: 4 hours
MAKES: 16 servings

Ingredients

  • 2 pounds ground turkey or beef
    X
    With Johnsonville Italian Sausage.

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  • 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

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.

Directions

  1. 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.
  2. 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).
Originally published as Santa Fe Chili in Country Woman Christmas Annual 2005, p101

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.

Reviews for Santa Fe Chili

AVERAGE RATING
   (39)
RATING DISTRIBUTION
5 Star
 (27)
4 Star
 (8)
3 Star
 (1)
2 Star
 (2)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Sep. 9, 2014

"I used all the ingredients the recipe calls for, but made quite a few changes to the amounts & measurements. I only used 1 can of each of the beans, cut way back on the corn & used 4 cups of V8 juice. I also only used 1 packet of each of the seasonings. Loved it the way I made it!"

MY REVIEW
Reviewed Mar. 31, 2014

"the whole family loved it and voted this is the only chili I am to make from now on"

MY REVIEW
WPJ
Reviewed Mar. 29, 2014

"Made it just as written and it was great! I will now try the spicy V8 and red pepper next time. This is a keeper."

MY REVIEW
Reviewed Mar. 27, 2014

"Delicious! I added the Crushed Red Pepper flakes as suggested by another poster, and I put in about a teaspoon of ground cumin seed as well as about 1.5 teaspoons of dried cilantro."

MY REVIEW
Reviewed Mar. 19, 2014

"Because of all the good ratings, I made this recipe today for lunch. Only made 1/4 recipe since I am cooking for 2 and didn't want a lot of leftovers if we didn't care for it. Wish I had just halved the recipe! This is fantastic! Unlike any chili we have ever eaten but it really is great. Had to make a special trip to the store for the corn chips as we don't keep that kind of thing on hand but so glad we made the effort. They really added that extra touch to a truly great and easy meal. Thank you so much!"

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