Smoky Taco Chili

by Sydney Ryanczak

I don’t know about you, but January signals “CHILI TIME” to me.  It’s the perfect soup to heat you up.  It’s also great for football viewing parties.  So…confession time, this is actually a Skinny Taste recipe that I’ve tweaked!  Her original is here and it is very good (you should make that one too!) but I didn’t have all the ingredients on hand so I concocted this version and it was a hit with the hubby.  This can be made in an Instant Pot (pressure cooker), slow cooker, or dutch oven (hello camping!).  A special camping trick?  Mix a box of Jiffy Cornbread and pour it on top of your chili for a 1 pot meal.  I hope you enjoy!

I don’t know about you, but January signals “CHILI TIME” to me.  It’s the perfect soup to heat you up.  It’s also great for football viewing parties.  So…confession time, this is actually… Recipes Smoky Taco Chili European Print This
Serves: 8 Prep Time: Cooking Time:
Nutrition facts: 356 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 15oz can garbanzo beans (or kidney beans) rinsed
  • 1 15oz can black beans rinsed
  • 1 8oz can tomato sauce
  • 1 4oz can green chilis
  • 2 10oz cans Rotel tomatoes with green chilis (any spice level you like)
  • 1 cup frozen corn kernels (optional)
  • 1 32 oz box of beef or chicken stock
  • 1.5 lbs of 90/10 ground beef or ground turkey breast
  • 1oz packet of low sodium taco seasoning
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • 1 tbsp of minced garlic or 1tsp garlic powder
  • Garnish:
  • Cheddar cheese
  • Diced onion
  • Cilantro
  • Sour Cream
  • Corn chips
  • Jiffy Corn Bread Mix

Instructions

Instant Pot:

Set your Instant Pot (or similar cooker) to saute mode.  Add the beef or turkey and brown it until fully cooked. Add garlic and cook another minute. Stir in taco seasoning, chili powder, and cumin. Add beans, tomato sauce, green chilis, Rotel tomatoes, frozen corn, and stock to the pot.  Close and completely seal the lid. Cook on high for 20 minutes and when done you can quick release or natural release the pressure cooker.  Serve garnished with cheese, onions, cilantro or sour cream.

Slow Cooker:

Brown the meat in a skillet on the stovetop and then transfer to a crockpot.  Add all other ingredients to the crockpot and stir.  Cover and cook 8-10 hours on low.  

Dutch Oven:

For dutch ovens (on a campfire!): heat the dutch oven over a burner or campfire.  Brown the meat until fully cooked.  Add garlic and cook another minute. Stir in taco seasoning, chili powder, and cumin. Add beans, tomato sauce, green chilis, Rotel tomatoes, frozen corn, and stock to the pot.  Cover with a lid.  

Make this chili extra special by baking cornbread right inside the dutch oven.  Mix a box of Jiffy cornbread according to the box's instructions and pour over chili mixture.  Cover with the lid and top the lid with hot coals.  Cook until cornbread is done, about 15-20 minutes.  

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