Flavorful Southwestern Chili
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 10 servings (2-1/2 quarts).
“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.”
Ingredients
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2 pounds lean ground beef (90% lean)
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1-1/2 cups chopped onions
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2 cans (14-1/2 ounces each) diced tomatoes, undrained
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1 can (15 ounces) pinto beans, rinsed and drained
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1 can (15 ounces) tomato sauce
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1 package (10 ounces) frozen corn, thawed
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1 cup salsa
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3/4 cup water
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1 can (4 ounces) chopped green chiles
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1 teaspoon ground cumin
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1/2 teaspoon garlic powder
Directions
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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.
Nutrition Facts
1 cup: 245 calories, 7g fat (3g saturated fat), 44mg cholesterol, 580mg sodium, 22g carbohydrate (7g sugars, 5g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable.
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