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Santa Fe Corn Chili

Recipe

Nutritional Info

Reviews (3)

Total recipe time: 30 minutes Makes 4 servings

Ingredients

1 pound ground beef
1 large clove 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

Sauce:

3/4 cup dairy sour cream
1-1/2 teaspoons green hot pepper sauce

Instructions

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.
Stir in beans, corn, tomato sauce, tomatoes and chili seasoning; bring to a boil. Reduce heat; simmer, uncovered, 20 minutes, stirring occasionally.
Meanwhile combine sour cream and pepper sauce in small bowl. Serve with chili.

Nutritional Information Per Serving

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.

Cook's Notes

Reviews

	Reviewed by le03252 on 9/20/10 my son and I both liked it but felt like two cans of beans would've been better.

	Reviewed by Anonymous on 11/30/09 This is great! My son loved this because of the corn and the sour cream sauce. The sauce gives the chili a little cool and a little kick.

	Reviewed by rhbatto on 11/19/09 would make this again