Santa Fe Corn Chili
Serve this delicious and colorful chili with a green salad and hot, crispy corn sticks. This bowl of red an excellent source of protein, niacin, vitamin B6, vitamin B12 and zinc, and a good source of iron.
1 pound ground beef
1 large clove garlic, minced
1 (15.5-ounce) can red kidney beans, drained
1 (15.25-ounce) can sweet corn, drained
1 (15-ounce) can tomato sauce
1 (14.5-ounce) can diced tomatoes with mild green chiles, undrained
1 (1.25-ounce) package chili seasoning mix
3/4 cup dairy sour cream
1 1/2 teaspoons green hot pepper sauce
- 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.
- To serve, ladle chili in bowls and spoon sauce on top.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): 540 calories; 33 g protein; 51 g carbohydrate; 24 g fat; 1,712 mg sodium; 92 mg cholesterol; 7.3 mg niacin; 0.6 mg vitamin B6; 2.4 mcg vitamin B12; 3.2 mg iron; 6.6 mg zinc.
Recipe and photograph provided courtesy of The Beef Checkoff.