Save on Pinterest

Santa Fe Chili

Total Time

Prep: 20 min. Cook: 4 hours

Makes

16 servings (4 quarts)

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
Santa Fe Chili Recipe photo by Taste of Home

Ingredients

  • 2 pounds ground beef
  • 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 chiles
  • 1 can (11-1/2 ounces) V8 juice
  • 2 envelopes ranch salad dressing mix
  • 2 envelopes taco seasoning
  • Optional: Sour cream, shredded cheddar cheese and corn chips

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.
  3. Freeze Option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

Nutrition Facts

1 cup: 224 calories, 5g fat (2g saturated fat), 28mg cholesterol, 1513mg sodium, 28g carbohydrate (4g sugars, 4g fiber), 15g protein.

Recommended Video