This is one of the best recipes for chili that I've ever made, and certainly the easiest. It definitely lives up to its name.
I've made this with a variety of ground meats - lean ground beef, ground turkey breast, and today, a combination of ground turkey breast and turkey sausage. You're only limited by your imagination.
Use whatever heat level (mild, medium, hot) of salsa that you're comfortable with. I use medium even though I typically use mild salsa when I'm eating it with tortilla chips. In recipes I can safely go up a level.
Total Time: 45 minutes
3/4 pound ground meat
2 cups water
1 1/2 cups frozen whole-kernel corn
1 cup bottled salsa
2 tablespoons chili powder
1 tablespoon sugar
2 1/2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1/4 teaspoon salt
1 (16 ounce) can chili beans, undrained
1 (14.5 ounce) can diced tomatoes, undrained
1. Cook the ground meat in a Dutch oven coated with cooking spray over medium high heat until browned, stirring occasionally. Stir in the water and all other ingredients and bring to a boil. Reduce heat and simmer for 25 minutes, stirring occasionally.
Yield: 6 servings (about 1 cup per serving)
Nutritional information (made with ground beef): CALORIES 254 (28% from fat), FAT 8g (2.8g sat), PROTEIN 18g, CARB 30.5g, FIBER 7.2g.