Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

This colorful and hearty chili is perfect for heartwarming, holiday get-togethers.  My family has been enjoying it for years.

          Laura Manning                                                                                Lilburn, Georgia

 

Santa Fe Chili Recipe

Santa Fe Chili

2 lb. ground beef

1 medium onion, chopped

2 cans (16 oz. each) kidney beans, rinsed and drained

2 cans (15 oz. each) black beans, rinsed and drained

2 cans (15 oz. each) pinto beans, rinsed and drained

3 cans (7 oz. each) white corn, drained

1 can (14.5 oz.) diced tomatoes, undrained

1 can (10 oz.) diced tomatoes and green chilies

1 can (11.5 oz.) V8 juice

2 envelopes ranch salad dressing mix

2 envelopes taco seasoning

Sour cream, shredded cheddar cheese and corn chips, optional

 

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.  Transfer to a 5 or 6 quart slow cooker.  Stir in beans, corn, tomatoes, juice, salad dressing mix and taco seasoning.

Cover and cook on high for 4-6 hours or until heated through.  Serve with sour cream, cream cheese and corn chips if desired.        16 servings (4 quarts)

 

(Recipe for Santa Fe Chili was on www.tasteofhome.com, 2014)