I don’t meet very many people who don’t love a warm bowl of chili in the winter. The nice thing about chili is that it can appeal to everyone if the ingredients are changed up a bit. Meat lovers, vegetarians, vegans, those who like spice, and those who don’t can all find a chili to enjoy. My version of loaded taco chili can be adapted to suit any of those tastes.
This loaded taco chili puts a different spin on traditional chili by adding taco seasoning and refried beans, rather than traditional chili ingredients. The best part is that you get to put all of your favorite taco toppings on it. If you have ever visited my website, you know I am a serious taco fan. Apparently, even my chili has to resemble a taco. And another bonus is that this chili is simple and lightning fast to make. You can go from prep to table in 20 minutes!
1 lb. organic ground beef (or turkey or meat alternative)
1 yellow onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
15 oz. can diced tomatoes
15 oz. can corn, drained and rinsed
15 oz. can kidney beans, drained and rinsed
15 oz. can refried beans
4 oz. can diced green chiles
8 oz. can tomato sauce
2-3 cups chicken broth
2 Tbsp. taco seasoning
Salt and pepper to taste
Heat a large soup pot over medium high heat. Add ground beef and cook through, breaking up the meat as it cooks. If you are using turkey, you will need a little oil to cook the turkey. When the beef is cooked, add the onions and pepper and cook for 3-4 minutes. Add the garlic and cook for one more minute. Add the tomatoes, tomato sauce, corn, kidney beans, refried beans, chicken broth and taco seasoning. Bring to a boil. Then, cover and simmer for 15-20 minutes.
Top with your favorite taco and/or chili toppings!