Santa Fe Chili
Submitted by Wayne Wachtstetter on Jan 26, 2018

Chili with a zing! This colorful and hearty chili is perfect for heartwarming, holiday get-togethers.

Servings:
Group

Complexity:   
Medium

Total Time:
6h 45m

Ingredients:
2 pounds ground beef
1 medium onion, chopped
2 cans (16 ounces each) kidney beans, rinsed and drained
2 cans (15 ounces each) black beans, rinsed and drained
2 cans (15 ounces each) pinto beans, rinsed and drained
3 cans (7 ounces each) white or shoepeg corn, drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (10 ounces) diced tomatoes and green chilies
1 can (11-1/2 ounces) V8 juice
2 envelopes ranch salad dressing mix
2 envelopes taco seasoning
Sour cream, shredded cheddar cheese and corn chips, optional

Directions:
1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a 5- or 6-qt. slow cooker. Stir in the beans, corn, tomatoes, juice, salad dressing mix and taco seasoning.
2. Cover and cook on high for 4-6 hours or until heated through. Serve with sour cream, cheese and corn chips if desired. Yield: 16 servings (4 quarts).

Cook's Notes:
Nutritional Facts

1 cup: 224 calories, 5g fat (2g saturated fat), 28mg cholesterol, 1513mg sodium, 28g carbohydrate (4g sugars, 4g fiber), 15g protein.