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–+ servings
Taco Chili

Taco Chili

Jennie Duncan
A good hearty meal with a new spin on it! Try your taco night in chili form this week with this filling Taco Chili topped with your favorite taco toppings.
5 from 3 votes
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dinner, Main Course
Cuisine American, Chili, Tex-Mex
Servings 8 servings
Calories 314 kcal

Ingredients
  

  • 1 pound ground beef
  • 2 large bell pepper (diced)
  • 1 small onion (diced)
  • 14.5 oz petite diced tomatoes (drained)
  • 15 oz can corn (drained)
  • 15 oz can black beans (drained and rinsed)
  • 15 oz can chili beans
  • 15 oz tomato sauce
  • 1 cup beef broth
  • 1 cup salsa
  • 2 tablespoons chili powder
  • 1 teaspoon cumin

Instructions
 

  • In a large soup pot cook and crumble ground beef on medium heat. Drain fat and return to stove top.
  • Add remaining ingredients and stir until mixed well together. Bring your chili to a boil. Once boiling allow to simmer on low for 30-40 minutes. Remove from heat and serve.
  • Optional: serve with shredded cheese, sour cream, tortilla chips, or fresh cilantro.

Notes

Can I freeze this chili?
Yes, Taco Chili is really simple to freeze. Once it's done allow it to cool completely then add it to a large freezer bag or into individual bags or freezer safe containers for a single serving.
Keep in the freezer for 3-4 months. Allow thawing in the fridge then reheat in the stovetop or microwave.

Nutrition

Serving: 1cupCalories: 314kcalCarbohydrates: 42gProtein: 22gFat: 8gSaturated Fat: 3gCholesterol: 37mgSodium: 1350mgPotassium: 1279mgFiber: 11gSugar: 13gVitamin A: 2520IUVitamin C: 67mgCalcium: 93mgIron: 6mg
Keyword Taco Chili
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