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Tex Mex Chili

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ready in: 30-60 minutes
serves/makes:   8

recipe id: 12625
cook method: stovetop

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2 pounds lean ground beef
1 cup chopped onion
2 cloves garlic, minced
28 ounces whole tomatoes, undrained
1/4 cup chili powder
1 tablespoon cumin
1 teaspoon salt
1 teaspoon cayenne pepper
1 cup salsa
10 ounces frozen corn, thawed
15 ounces pinto beans, rinsed and drained
8 green onions, sliced


sour cream
shredded Cheddar cheese


In a large Dutch oven over medium-high heat, brown ground beef, onion, and garlic until beef is crumbly.

Drain off excess juices.

Add tomatoes, seasonings, and salsa. Bring to a boil, reduce heat and simmer for 30 minutes.

Add corn, beans, and green onions and cook for 15 minutes.

Serve with sour cream and shredded Cheddar cheese.

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568 calories, 26 grams fat, 53 grams carbohydrates, 35 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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