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!
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. 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. 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. Ingredients
Instructions
Instant Pot:
Slow Cooker:
Dutch Oven: