Taco seasoning flavors this easy ground beef and bean chili. Flavor and color make this chili a winning dish! The chili is perfect for game day parties, tailgating, potluck dinners — you name it!.Browned ground beef and canned beans make it convenient and budget-friendly, and the combination of corn, tomatoes, and taco seasoning mean fabulous flavor.
Crushed tortilla chips make a crunchy, delicious topping for servings, or make your own fried tortilla strips with corn tortillas. See the tips and variations for directions.
Ingredients [ For 4 to 5 people ] [ Preparation time : 12 minute – Cooking time : 5h 55 minutes ]
- 2 teaspoons olive oil
- 2 pounds 92-97% lean ground turkey (or beef)
- 4 Tablespoons taco seasoning, divided (2 standard packets or make your own!)
- 2 (14 ounces) cans petite diced tomatoes, drained
- 1 (7 or 8 ounces) can tomato sauce
- 2 cups chicken broth (I use reduced sodium)
- 1 large sweet potato, peeled and diced
- 1/2 cup yellow onion, diced
- 1 large green bell pepper, diced
- 1 (14 ounces) can corn (drained and rinsed) or 1 package of frozen corn
- 1 (14 ounces) can black beans, drained and rinsed
- 1 small jalapeño, minced (remove seeds and ribs)
- 1 Tablespoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1 hour before finishing: 1/2 cup uncooked quinoa
Preparation Method
- Heat oil in a large skillet over medium heat. Once hot, add the ground meat.
- Cook for 4 minutes, then add 2 Tablespoons of taco seasoning. Using a wooden spoon, break the meat up as it cooks.
- Allow it to cool completely, about 4-5 more minutes. You want it completely cooked.
- Transfer the cooked meat to a 5 quart or larger slow cooker. (Here’s one I own and love!)
- Add the remaining ingredients– including the remaining taco seasoning and except for the quinoa.
- Stir everything together until combined. Cook on low for 7 hours or on high for 4 hours.
- Stir in the quinoa. Cook for 1 more hour on low or 30 more minutes on high.
- Serve chili warm topped with chopped green onion, shredded cheese, and/or sour cream.
- And serve alongside my favorite cornbread! Keep leftovers in a large Tupperware in the refrigerator for up to a week. Reheat in the microwave.
- Freezing: Chili freezes beautifully for up to 3 months.
- Thaw overnight in the refrigerator and heat in a large pot on medium heat for 20-30 minutes.
Enjoy it!!
Source
The post Slow Cooker Taco Spice Chili!!!! appeared first on Low Recipe.
