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–+ servings
spicy bean filled taco stew

Taco Chili

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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Course Main
Cuisine Mexican
Servings 6 servings

Equipment

  • 1 Large pot
  • 1 Wooden spoon
  • 1 measuring cup set
  • 1 measuring spoon set
  • 1 Knife
  • 1 Cutting board

Ingredients
  

  • 1 pound ground beef
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 can (15 ounces) kidney beans drained and rinsed
  • 1 can (15 ounces) black beans drained and rinsed
  • 1 can (15 ounces) corn kernels drained
  • 1 can (14.5 ounces) diced tomatoes
  • 1 can (4 ounces) diced green chilies
  • 2 tablespoons taco seasoning
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 cup beef broth
  • Salt and pepper to taste
  • Optional toppings shredded cheese, sour cream, chopped cilantro

Instructions
 

  • In a large pot, brown the ground beef over medium heat, breaking it apart with a wooden spoon.
  • Add chopped onion and minced garlic to the pot and sauté until the onion is translucent.
  • Stir in the kidney beans, black beans, corn, diced tomatoes, and green chilies.
  • Sprinkle taco seasoning, chili powder, and cumin over the mixture, stirring to combine.
  • Pour in the beef broth and bring the mixture to a simmer.
  • Reduce the heat to low and let the chili cook for 20-25 minutes, stirring occasionally.
  • Taste and add salt and pepper as needed.
  • Remove the pot from heat and let it rest for 5 minutes before serving.
  • Serve the taco chili in bowls, garnished with your choice of optional toppings.

Notes

For a spicier chili, add a diced jalapeño pepper along with the onions and garlic. If you prefer a thicker consistency, let the chili simmer a bit longer, or mash some of the beans to thicken the sauce. This dish can be easily adapted for slow cooker use by browning the beef first and then adding all ingredients to the slow cooker to cook on low for 4-6 hours.
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