Corn Chip Chili Recipe

Name: Corn Chip Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 (15 ounce) cans red kidney beans; 2 (10 ounce) cans enchilada sauce; 2 cups shredded cheddar cheese; 1 ½ tablespoons chili powder; ⅔ cup crushed corn chips; 1 12 lbs ground beef; 1 ½ cups chopped onions; 1 garlic clove, minced; 2 tablespoons olive oil; sour cream

Servings: persons

3 (15 ounce) cans red kidney beans
2 (10 ounce) cans enchilada sauce
2 cups shredded cheddar cheese
1 ½ tablespoons chili powder
⅔ cup crushed corn chips
1 12 lbs ground beef
1 ½ cups chopped onions
1 garlic clove, minced
2 tablespoons olive oil
sour cream

1
In a dutch oven or large pot, combine beans, enchilada sauce, cheddar cheese, chile powder, and corn chips.
2
In a separate frying pan, saute ground beef, garlic, and onions in oil over medium high heat.
3
Cook until meat is browned and onions are tender.
4
Drain fat.
5
Add to bean mixture and stir to combine.
6
If using a pot, transfer to a 3 quart baking dish, or else bake in dutch oven,uncovered, at 350 degrees for 30 minutes.
7
Top with dollops of sour cream after removing from oven.

560

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 (15 ounce) cans red kidney beans, 2 (10 ounce) cans enchilada sauce, 2 cups shredded cheddar cheese, 1 ½ tablespoons chili powder, and more.

Yes, Corn Chip Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Corn Chip Chili

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