Description
A hearty and flavorful Beef Taco Chili that’s perfect for a cozy meal.
Ingredients
Scale
- 1 to 2 tablespoons olive oil, optional
- 1 pound lean ground beef (90 to 95% lean)
- 1 medium/large yellow onion, peeled and diced small
- 4 to 5 cloves garlic, finely minced or pressed
- one 1.25-ounce packet taco seasoning (reduced sodium)
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 1 teaspoon freshly ground black pepper, or to taste
- two 14.5-ounce cans petite diced tomatoes (no-salt added)
- one 15-ounce can black beans, drained and rinsed (no-salt added)
- one 15-ounce can red kidney beans, drained and rinsed (dark, no-salt added)
- one 4-ounce can diced green chiles (hot fire-roasted)
- 1 cup corn (frozen)
- 32 ounces low-sodium chicken broth
- kosher salt, to taste
- 3 to 4 bay leaves
- pinch cayenne pepper, optional
- ⅓ cup fresh cilantro, finely minced
- pinch sugar, optional
- lemon/lime juice, optional
Instructions
- In a large Dutch oven, optionally add the oil, beef, and onion. Cook over medium-high heat until the beef is cooked through and the onions are translucent, about 7 to 8 minutes. Crumble the beef as it cooks and stir intermittently.
- Add the garlic and cook for about 1 minute, or until fragrant, stirring constantly.
- Add the taco seasoning, cumin, chili powder, and pepper. Stir to incorporate.
- Add the tomatoes, black beans, kidney beans, green chiles, corn, chicken broth (starting with 2/3 to 3/4 of the container for thicker chili), salt, bay leaves, and optional cayenne. Stir to combine.
- Bring to a boil and allow the chili to gently boil for about 5 to 10 minutes, or until it has reduced and thickened.
- Add the cilantro and stir to combine.
- Taste and optionally add sugar (to balance the acid from the tomatoes), lemon/lime juice (to brighten the flavor), and any additional salt or pepper as desired.
- Remove bay leaves and ladle into bowls. Optionally garnish with cheese, sour cream, avocado, etc.
Notes
- For a spicier chili, use medium or hot taco seasoning.
- This chili can be made ahead of time and tastes even better the next day.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 70mg