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 tbsp extra virgin olive oil; 1 can low sodium kidney beans; 1 can diced tomatoes with juice; 1 medium yellow onion, diced; 2 garlic cloves, minced; 1/2 green pepper, diced; 1/2 cup corn (I use frozen); 1 tbsp Cumin (add to taste); Dash of cayenne; Pinch of salt (add to taste); Tsp lime juice; 1 cup water (add to desired consistency - less water results in a thicker chili); TOPPINGS: (FOR ONE SERVING); Juice from 1/2 a lime; 1/4 cup diced avocado; 1 tbsp chopped scallion; 1-2 tbsp chopped fresh cilantro; 1 small tomato, diced; 1 tbsp fat free sour cream; 1/4 cup fat free shredded cheddar cheese

Servings: persons

1 tbsp extra virgin olive oil
1 can low sodium kidney beans
1 can diced tomatoes with juice
1 medium yellow onion, diced
2 garlic cloves, minced
1/2 green pepper, diced
1/2 cup corn (I use frozen)
1 tbsp Cumin (add to taste)
Dash of cayenne
Pinch of salt (add to taste)
Tsp lime juice
1 cup water (add to desired consistency - less water results in a thicker chili)
TOPPINGS: (FOR ONE SERVING)
Juice from 1/2 a lime
1/4 cup diced avocado
1 tbsp chopped scallion
1-2 tbsp chopped fresh cilantro
1 small tomato, diced
1 tbsp fat free sour cream
1/4 cup fat free shredded cheddar cheese

1
Heat the olive oil in a saucepan
2
Once heated, add the onions, peppers, garlic and a pinch of salt - cook until onions become translucent and then add the cumin and stir for another minute.
3
Add tomatoes, beans, water and reduce the heat to medium-low
4
Let cook for at least an hour or until it has reached its desired thickness. I let mine cook for about 2 hours.
5
About 20 minutes before you serve, add the frozen corn, lime juice, and the dash of cayenne.
6
It makes about 3 cups or 3 servings of chili. Serve in bowls and top it with the condiments. DELICIOUS!
7
Each bowl is about 360

348

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 20 ingredients. The key ingredients include: 1 tbsp extra virgin olive oil, 1 can low sodium kidney beans, 1 can diced tomatoes with juice, 1 medium yellow onion, diced, 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.

That's it — enjoy your meal!

Tex Mex Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions