Tex-Mex Chili Recipe

Name: Tex-Mex Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. lean ground beef; 1 c. chopped onion; 1 c. chopped sweet green pepper; 2 cloves garlic, minced; 2 (10 1/2 to 10 3/4 oz. each) cans condensed tomato soup; 1 Tbsp. vinegar; 1 (about 15 oz.) can red kidney beans, undrained; 2 Tbsp. chili powder; 6 Tbsp. sour cream; 6 Tbsp. sliced green onions

Servings: persons

1 lb. lean ground beef
1 c. chopped onion
1 c. chopped sweet green pepper
2 cloves garlic, minced
2 (10 1/2 to 10 3/4 oz. each) cans condensed tomato soup
1 Tbsp. vinegar
1 (about 15 oz.) can red kidney beans, undrained
2 Tbsp. chili powder
6 Tbsp. sour cream
6 Tbsp. sliced green onions

1
In a 4-quart Dutch oven over medium heat, cook ground beef, onion, green pepper and garlic until meat is browned and vegetables are tender, stirring occasionally to break up meat.
2
Pour off fat. Stir in soup, kidney beans with their liquid, chili powder and vinegar.
3
Heat to boiling.
4
Reduce heat to low.
5
Simmer, uncovered, for 30 minutes, stirring occasionally.
6
Ladle into bowls; top with sour cream and sliced green onions.

427

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: 1 lb. lean ground beef, 1 c. chopped onion, 1 c. chopped sweet green pepper, 2 cloves garlic, minced, 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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