Corn Chili (Santa Fe Style)
This hearty corn chili is packed with beans and beef, bringing big flavor to your bowl.
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Ingredients
- 1 ½ pounds ground beef
- 1 onion, chopped
- 2 garlic cloves, chopped
- 1 packet chili seasoning mix, see notes for measurements
- 2 cans (15 ounce each) red kidney beans, rinsed and drained
- 1 can (15 ounces) sweet corn, rinsed and drained*
- 1 can (15 ounces) crushed tomatoes
- 1 can (10 ounces) diced tomatoes with green chilies, with liquid
Instructions
Brown the meat:
- In a 5qt Dutch oven over medium-high heat, brown the meat. Unless you're using extra lean beef, you don't really need any fat; the meat will release its own. Once the beef is nearly browned, after 7 minutes, add the chopped onion, garlic cloves, and seasoning. Stir to combine and continue cooking for another 3 minutes, until the onion has softened.
Simmer:
- Add the canned ingredients to the pot and stir until well combined. Bring the chili mixture to a boil, then reduce the heat to low, cover, and simmer for 30 minutes, opening the lid to stir occasionally.
Serve:
- Ladle into bowls and top with your favorite chili toppings.
Notes
Use 2 cups frozen corn instead of 1 can of corn.
Make your own chili seasoning mix with:
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- 1 teaspoon salt
- ¼ teaspoon cayenne pepper
Nutrition
Serving: 1 serving | Calories: 290kcal | Carbohydrates: 35g | Protein: 27g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 53mg | Sodium: 420mg | Potassium: 973mg | Fiber: 9g | Sugar: 9g | Vitamin A: 367IU | Vitamin C: 14mg | Calcium: 80mg | Iron: 5mg
