Santa Fe Chili

This colorful and hearty chili is perfect for heartwarming, holiday get-togethers.


4-quarts (16 servings)


2 pounds ground beef
1 medium onion, chopped
2 (16 ounce) cans kidney beans, rinsed and drained
2 (15 ounce) cans black beans, rinsed and drained
2 (15 ounce) cans pinto beans, rinsed and drained
2 (11 ounce) cans shoepeg corn
1 (14.5 ounce) can diced tomatoes, undrained
1 (10 ounce) can diced tomatoes and green chilies
1 (11.5 ounce) can V8 juice
2 envelopes ranch salad dressing mix
2 envelopes taco seasoning
sour cream, shredded cheddar cheese and corn chips, optional


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

Cover and cook on HIGH for 4 hours or until heated through. Serve with sour cream, cheese and corn chips if desired.

Estimated Time

Preparation Time: 20 minutes
Cook Time: 4 hours

Nutritional Information

Amount per serving: 224 calories, 5 g fat (2 g saturated fat), 28 mg cholesterol, 1,513 mg sodium, 28 g carbohydrate, 4 g fiber, 15 g protein.

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