Tex-Mex Chili Recipe

Name: Tex-Mex Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 oz tomato juice; 10 oz ground beef; 8 oz black beans; 4 oz corn; 1/4 cup tomato; 1/8 cup onion; 1 jalepeno; 1 1/2 tbsp ground cumin; 1 tsp cayenne pepper; 1 tsp ground black pepper; 1/2 tsp salt; 1/4 tsp onion powder; 3 tbsp sour cream

Servings: persons

10 oz tomato juice
10 oz ground beef
8 oz black beans
4 oz corn
1/4 cup tomato
1/8 cup onion
1 jalepeno
1 1/2 tbsp ground cumin
1 tsp cayenne pepper
1 tsp ground black pepper
1/2 tsp salt
1/4 tsp onion powder
3 tbsp sour cream

1
Cook beef in frying pan to 155F, adding black pepper, salt, and 1/2 tbsp cumin.
2
Dice 1/4 cup tomato, 1/8 cup onion, and jalepeno.
3
I use canned beans and corn to save time, so drain all liquid and set aside 8 oz black beans and 4 ounce corn.
4
When beef is done cooking, reduce heat to simmer.
5
To make healthier, you can strain out the grease, but I leave it in.
6
Add tomato juice, jalepeno, tomato, onion, corn, and beans to pan.
7
Sprinkle remaining cumin and the cayenne pepper over chili.
8
Cover, and stir occassionally.
9
Let simmer for 20 minutes.
10
Serve in bowl with sour cream on top.

341

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 13 ingredients. The key ingredients include: 10 oz tomato juice, 10 oz ground beef, 8 oz black beans, 4 oz corn, and more.

Yes, Tex-Mex 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.

Tex-Mex Chili

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