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Santa Fe Chili

 Santa Fe Chili
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
16 ServingsPrep: 20 min. Cook: 4 hours

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

Directions

  • 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.
  • 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).

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Santa Fe Chili (continued)

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.