Flavorful Southwestern Chili |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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âThis filling, hearty recipe comes from my grandmother,â writes Jenny Greear from Huntington, West Virginia. âItâs full of flavor, freezes beautifully and makes a complete, last-minute meal. I top it grated cheddar cheese and chopped black olives and serve tortilla chips on the side.â JENNYâS TIP: âIf Iâm feeding a crowd, I increase the pinto beans to four cans to make the meat go farther.â Ingredients:
2 pounds lean ground turkey or beef (90% lean) |
1-1/2 cups chopped onions |
2 cans (14-1/2 ounces each) diced tomatoes, undrained |
1 can (15 ounces) pinto beans, rinsed and drained |
1 can (15 ounces) tomato sauce |
1 package (10 ounces) frozen corn, thawed |
1 cup salsa |
3/4 cup water |
1 can (4 ounces) chopped green chilies |
1 teaspoon ground cumin |
1/2 teaspoon garlic powder |
Directions:
1. In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes.
2. Serve desired amount. Cool the remaining chili; transfer to freezer containers. May be frozen for up to 3 months.
3. To use frozen chili: Thaw in the refrigerator. Place in a saucepan; heat through. Yield: 10 servings (2-1/2 quarts).
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