Santa Fe Corn Chili

Makes 4 Servings

1 lb. ground beef

1 clove garlic, minced

1 can (15-1/2 oz.) red kidney beans, drained

1 can (15 oz.) tomato sauce

1 can (14-1/2 oz.) diced tomatoes with mild green chilies, undrained

1-1/2 cups frozen corn

1 package (1-1/4 oz.) chili seasoning mix

Sauce

3/4 cup sour cream

1-1/2 tsp. green hot pepper sauce

1. Brown ground beef with garlic in large nonstick skillet over medium heat 6 minutes or until beef is not pink, breaking up into small crumbles. Pour off drippings.
2. Stir in beans, tomato sauce, tomatoes, corn and chili seasoning; bring to a boil. Reduce heat; simmer, uncovered, 20 minutes, stirring occasionally.
3. Meanwhile combine sour cream and pepper sauce in small bowl. Serve with chili.

Nutrition Info per serving:

564 calories;

Fat: 25 g;

Saturated Fat: 11 g; 

Monounsaturated Fat: 7 g;

Cholesterol: 98 mg;

Sodium: 941 mg;

Carbohydrates: 54 g; 

Fiber: 13 g; 

Protein: 37 g;

Niacin: 7.7 mg;

Vitamin B6: 0.6 mg;

Vitamin B12: 2.4 mcg;

Iron: 3.9 mg;

Selenium: 21.3 mcg;

Zinc: 6.9 mg;

Recipe and photo courtesy of Texas Beef Council and It's What's For Dinner. www.txbeef.org

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