Mexican Chili
Mexican Chili is SO easy to make and the clean-up is even easier! It is low in fat, high in fiber, hearty and flavorful.
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Course: Soup
Cuisine: Mexican/Spanish
Keyword: Chili, Mexican Chili
Servings: 6
Calories: 590kcal
Author: Erica Walker
Brown meat and onion in a large cooking pot over medium high heat.
Add all remaining ingredients (do not drain any of the cans before adding) and bring to a boil, then reduce heat.
Simmer on low heat for 20-30 min stirring occasionally.
Serve in tostada bowls.
Crockpot Option:
You can also brown the meat and onion, then combine with all remaining ingredients in a large slow cooker on high for 2-3 hours.
To Make it Vegetarian:
Leave out the meat for a vegetarian dish. Use water or vegetable broth instead of beef broth.
Toppings ideas:
Calories: 590kcal | Carbohydrates: 88g | Protein: 40g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 47mg | Sodium: 1774mg | Potassium: 1598mg | Fiber: 23g | Sugar: 14g | Vitamin A: 1048IU | Vitamin C: 20mg | Calcium: 137mg | Iron: 9mg