santa fe corn chili
Santa Fe Corn Chili is more like Cowboy Chili than the chile we are used to in New Mexico, but its still good!
- 1 pound Ground Beef
- 1 large cloves garlic, minced
- 1 can (15-1/2 ounces) red kidney beans, drained
- 1 can (15-1/4 ounces) sweet corn, drained
- 1 can (15 ounces) tomato sauce
- 1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
- 1 package (1-1/4 ounces) chili seasoning mix
- 3/4 cup dairy sour cream
- 1 1/2 teaspoon green hot pepper sauce
1. Heat large nonstick skillet over medium heat until hot. Add Ground Beef and garlic; cook 6 minutes, breaking into small crumbles and stirring occasionally. Pour off drippings.
2. Stir in beans, corn, tomato sauce, tomatoes and chili seasoning; bring to a boil. Reduce heat; simmer, uncovered, 20 minutes, stirring occasionally.
3. Meanwhile combine sour cream and pepper sauce in small bowl. Serve with chili.
Test Kitchen Tips: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground Beef doneness.
Nutrition information per serving: 540 calories; 24 g fat; 92 mg cholesterol; 1712 mg sodium; 51 g carbohydrate; 33 g protein; 7.3 mg niacin; 0.6 mg vitamin B6; 2.4 mcg vitamin B12; 3.2 mg iron; 6.6 mg zinc.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12 and zinc; and a good source of iron.