 |
Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 16 |
|
This colorful and hearty chili is perfect for heartwarming, holiday get-togethers. My family has been enjoying it for years. âLaura Manning of Lilburn, Georgia Ingredients:
2 pounds ground turkey or 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).
|
|