Nacho Chili

Nacho Chili – a yummy and super easy twist on traditional chili!


  • 1 to 1.5 lbs of ground beef
  • 1 can of black beans (rinsed and drained)
  • 1 can of chili beans
  • 1.5 19oz cans of Progresso Vegetable Classics “hearty tomato” soup (more or less, depending on how thick you like your chili)
  • 1 cup of frozen corn
  • 1 white onion, chopped

Add onion and beef to a large pot.  Cook the beef on medium heat for 5-8 minutes, or until cooked through.  Drain and return the beef and onion to the pot.

Add black beans, the entire can of chili, tomato soup, and corn.  Bring to a boil and then cover and simmer for at least 10 minutes (the longer, the better if you are not in a hurry)

Top with cheese, sour cream, green onions, salsa, or whatever other topping you’d like.  Serve with tortilla or corn chips.



Yum!  This recipe was inspired by one from Betty Crocker.


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