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.
Servings: 6
Calories: 590kcal
Ingredients
- 15 oz kidney beans
- 15 oz black beans
- 15 oz refried beans
- 15 oz Mexican style chili beans
- 15 oz corn
- 15 oz diced tomatoes
- 8 oz tomato sauce
- 1 can chilies chopped (4 oz)
- 1 c. water
- 1 pkg taco seasoning mix
- 1 pkg Hidden Valley Ranch dry mix
- 1 lb. lean ground beef
- ½ c. onion finely chopped
- 6 Tostada bowls
Instructions
- 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.
Notes
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:-
- Sour cream
-
- Cheddar cheese
-
- Pepper jack cheese
-
- Avocados
-
- Crushed tortilla chips
-
- Tomatoes
-
- Chopped onion
-
- Salsa
-
- Guacamole
-
- Sliced olives
Nutrition
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