Southwestern Meatball Chili

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53 users rated this recipe an average rating of 4.0
Makes:
4 servings
Start to Finish:
25 mins
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Southwestern Meatball Chili

Ingredients
1
14 ounce package fully cooked refrigerated or frozen beef meatballs, thawed
1
16 ounce package Santa Fe medley frozen mixed vegetables (corn, black beans, and red peppers)
2
cups chopped fresh tomatoes and/or cherry tomatoes
1 1/2
cups water
1
tablespoon chili powder
3
tablespoons tomato paste
 
Sliced jalapeno peppers, chopped cherry tomatoes, and/or fresh cilantro (optional)

Directions

  1. In a Dutch oven combine thawed meatballs and vegetables, fresh tomatoes, the water, chili powder, and tomato paste. Cook, covered, over medium-low heat for 20 minutes, stirring occasionally.
  2. Ladle chili into bowls. If desired, top with jalapeno peppers, cherry tomatoes, and/or cilantro.

From the Test Kitchen

Change Up:

Substitute turkey meatballs for the beef meatballs. Substitute a 16-ounce package of frozen carrots, peas, and green beans for the Santa Fe vegetables. Substitute 1 tablespoon Italian seasoning for the chili powder.

Nutrition Facts

(Southwestern Meatball Chili)
    Per serving:
  • 386 kcal cal.,
  • 24 g fat
  • (11 g sat. fat,
  • 0 g polyunsaturated fat,
  • 0 g monounsatured fat),
  • 93 mg chol.,
  • 944 mg sodium,
  • 25 g carb.,
  • 8 g fiber,
  • 9 g sugar,
  • 20 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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