Chili with Corn Chips

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This simple and flavorful chili is high in protein and fiber and makes a comforting cool-weather meal.

Chili with Corn Chips

4.3 from 6 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: Chili with Corn Chips
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8 1 cup of chili and 1 torillas
Calories: 222kcal


  • 1 medium onion
  • 1 clove garlic, minced
  • 2 medium carrot
  • 1 pound ground beef
  • 14 1/2 ounce diced tomatoes, canned
  • 15 ounce kidney beans, canned
  • 1/2 cup tomato sauce
  • 1 tablespoon chili powder
  • 1 tablespoon Worcestershire sauce

Serve With

  • 8 medium tortillas, corn
  • 1 none cooking spray
  • 1/8 teaspoon salt
  • 2 medium orange


  • Chop onion, garlic, and carrots into small pieces.
  • Brown ground beef in large skillet over medium-high. Add onions, carrots, and garlic and continue to cook 6-8 minutes until tender.
  • Add the rest of the ingredients and simmer 20-30 minutes or until thick (adjust chili powder and brown sugar to taste).
  • Meanwhile, slice corn tortillas into 8 wedges each. Arrange in a single layer on a cookie sheet; spray with cooking spray and sprinkle with salt to taste. Bake at 400°F for just a few minutes until chips begin to get brown and crispy.
  • Serve chili with chips and orange wedges on the side.
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Calories: 222kcal | Carbohydrates: 32g | Protein: 18g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 34mg | Sodium: 433mg | Fiber: 8g | Sugar: 6g

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