Taco Chili

I don't think there's anything better than coming home and having a big bowl full of warm chili on a cold day. This chili is thick, hearty and perfect with just the right amount of yummy toppings. It is so good that your whole family will love it. And did I mention that it comes together in 30 minutes or less?? Talk about one amazing meal.

Taco Chili
Adapted from Mel’s Kitchen Cafe
1 lb. lean ground beef or ground turkey
1/2 tsp. salt
1/4 tsp. black pepper
1 cup chicken broth
1 cup mild salsa verde
1 (15 oz.) can red kidney beans, drained and rinsed
1 (15 oz.) can pinto beans, drained and rinsed
 1 (15 oz.) can diced tomatoes, pureed in a blender
 2 (8 oz.) cans tomato sauce
 1 Tbsp. chili powder
 2 tsp. ground cumin
 1/2 tsp. paprika
 1/4 tsp. garlic powder
 Toppings: tortilla chips, sour cream/greek yogurt, cheese, cilantro, lime, etc.

1. In a large frying pan, brown the ground beef or turkey with the salt and pepper until cooked through, breaking the meat into small pieces as it cooks. Drain grease.
2. In a 6-quart pot, add the remaining ingredients except for the toppings. Stir until well combined.
3. Bring to a simmer and cook for 20 minutes. Season to taste with salt and pepper, if needed. Serve in individual bowls with toppings of choice.


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