Santa Fe Stew Chili
Yield: 8 servings ( Serving Size: Servings )
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Ingredients
- 2 cans black beans, rinsed/drained
- 2 cans pinto beans, rinsed/drained
- 2 cans dk red kidney beans, rinsed/drained
- 16 oz frn shoepeg corn (or 2 cans corn, rinsed/drained)
- 2-3 cans diced no-salt-added diced tomatoes
- 2 pkg mild taco seasoning
- 2 pkg Ranch drsg mix
- 2 lbs browned meat (turkey or lean beef)
Preparation
- Dump in pot; draining all but tomatoes; cook til hot.
- Serve over rice. Top with rice, cheese, sour cream, scallions, white onions.
September 2012
This recipe is a personal recipe added by KKirby and has not been tested or endorsed by MyRecipes.
Santa Fe Stew Chili Recipe at a Glance
- COURSE: Soups/Stews
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