This Taco Chili is a fun twist on your regular chili with bold flavors and a hint of spice! Made with ground meat, beans, and taco seasoning, it’s perfect for warming up on a chilly day.
You can even top it with cheese, sour cream, and tortilla chips for extra yumminess! I love making a big pot and enjoying leftovers. It’s like a cozy hug in a bowl! 🌶️❤️
Key Ingredients & Substitutions
Ground Beef: While I love using ground beef for its rich flavor, ground turkey or chicken is a lighter option. You can even use plant-based meat or lentils for a vegetarian version.
Beans: Kidney and black beans add great texture, but feel free to mix things up! You can use pinto beans or chickpeas if you prefer—both work well in chili!
Onion: A yellow onion is perfect for this dish. If you’re out, shallots can work too, or you can skip it altogether for a milder flavor.
Pasta Sauce: Store-bought tomato sauce is convenient, but crushed tomatoes can add more texture. If you’re low on tomatoes, a splash of salsa can work in a pinch!
How Can I Make the Best Chili Consistency?
The key to the right chili texture is all about simmering. After combining your ingredients in the pot, let everything simmer uncovered. This allows excess moisture to evaporate, thickening the chili nicely.
- Start with medium heat to bring it to a boil.
- Once boiling, lower the heat to maintain a gentle simmer. This helps flavors meld.
- Stir occasionally to prevent sticking. If it gets too thick, add a little water or broth.
Remember, the longer it simmers, the better it tastes! Adjust the seasoning towards the end for a perfect flavor balance.
How to Make Taco Chili
Ingredients You’ll Need:
For the Chili:
- 1 lb ground beef (or ground turkey)
- 1 small onion, diced
- 1 bell pepper, diced (optional)
- 2 cloves garlic, minced
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 1 (14.5 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce
- 1 cup beef broth (or water)
- 1 packet taco seasoning (or homemade)
- 1 tbsp olive oil
- 1 tsp chili powder (optional for extra heat)
- Salt and pepper to taste
For Topping (optional):
- Shredded cheddar cheese
- Sour cream
- Chopped fresh cilantro
- Diced tomatoes or pico de gallo
- Sliced green onions
- Tortilla chips or strips
How Much Time Will You Need?
This Taco Chili will take about 10 minutes to prep and about 30-40 minutes to cook. So in total, you’re looking at around 50 minutes for a delicious and hearty meal that serves about 4-6 people. Perfect for a cozy dinner!
Step-by-Step Instructions:
1. Sauté the Veggies:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and bell pepper (if you’re using it). Sauté for about 3-4 minutes, or until the vegetables have softened. This step helps build flavor!
2. Add the Garlic:
Next, toss in the minced garlic and cook for another 30 seconds, just until fragrant. Keep an eye on it, so it doesn’t burn!
3. Brown the Meat:
Add the ground beef (or turkey) to the pot, breaking it apart with a spoon. Cook for about 6-8 minutes, until the meat is browned and no longer pink. Drain any excess fat if needed. You want to keep it tasty but not greasy!
4. Mix in Seasonings:
Stir in the taco seasoning, chili powder (if you like it spicier), salt, and pepper. Mix it well so that the meat is coated with all those delicious spices!
5. Add the Beans and Tomatoes:
Now it’s time to add the drained kidney beans, black beans, diced tomatoes (with all their juice), tomato sauce, and beef broth. Give everything a big stir to combine all the ingredients.
6. Let It Simmer:
Bring the mixture to a boil, then reduce the heat to low. Let it simmer uncovered for 30-40 minutes, stirring occasionally. This is where the flavors meld together and the chili thickens. Yummy!
7. Taste and Adjust:
Before serving, taste your chili and adjust the seasoning if needed. A little more salt or pepper can make a big difference!
8. Serve and Enjoy:
Serve the Taco Chili hot in bowls and don’t forget to top it with shredded cheddar cheese, a dollop of sour cream, fresh cilantro, diced tomatoes, and crispy tortilla chips. Enjoy this hearty, flavorful delight!
Happy cooking and enjoy every bite of your delicious Taco Chili! 🌮❤️
Can I Use Different Types of Beans in This Chili?
Absolutely! You can swap kidney and black beans for pinto beans, chickpeas, or any beans you prefer. Just make sure to drain and rinse them before adding to the pot!
How Can I Make This Chili Vegetarian or Vegan?
To make Taco Chili vegetarian or vegan, simply replace the ground meat with a plant-based alternative like lentils, quinoa, or textured vegetable protein (TVP). Also, use vegetable broth instead of beef broth for a fully plant-based version!
Can I Freeze Leftover Taco Chili?
Yes, Taco Chili freezes beautifully! Allow it to cool completely, then transfer it to an airtight container or a freezer bag. It can be frozen for up to 3 months. Thaw overnight in the fridge and reheat on the stove or in the microwave!
Can I Make It Spicier?
Absolutely! If you love heat, add some diced jalapeños or extra cayenne pepper. You can also use spicy taco seasoning for an added kick. Just start small and adjust to your taste!