Tex Mex Chili

By Katheryn's Kitchen
January 7, 2014
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Author Notes: I made chili tonight for dinner. I made it with extra lean ground beef but I have made it many times with ground turkey and so that is also an option.Katheryn's Kitchen

Serves: 4-6

  • 1 pound extra lean ground beef or some other ground meat, like turkey or chicken.
  • 2 tablespoons oil
  • 1 medium onion diced
  • 1 cup corn, fresh, frozen or canned
  • 1 cup canned black beans
  • 1- 14 ounces can diced tomatoes with juices
  • 2 cups tomato sauce
  • 1 cup of your favorite salsa
  • 1 jalopeno pepper seeded and minced
  • 3 tablespoons chili powder
  • 1/4 cup agave or other sweetner
  • 1 1/2 teaspoons sea salt
  • 1/2 cup shredded cheddar or Monterey Jack cheese for garnish
  • 1/2 cup sour cream for garnish
  1. Heat a medium large pot on medium high heat, add oil, then add onions and sweet pepper(not the jalapeno pepper yet), cook until soft, for about 5 minutes. Now add the ground meat. Continue to cook on medium high heat until meat cooked through.
  2. Now add the corn, black beans, diced tomato with juices, 2 cups of tomato sauce, 1 cup of salsa, 3 tablespoons of chili powder, jalapeno(if using), agave syrup and salt. Mix well, bring up to a simmer then turn the heat down to low and continue to simmer for about 20 minutes. Taste and change the seasoning if you so wish.
  3. Serve with a dollop of sour cream and shredded cheese, even some green onion is nice as a topping. You might also want to serve some fresh bread or buns.

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