Taco Chili
If tortilla soup and chili had a baby
Servings: 6
Calories: 333kcal
Ingredients
- 1 tbsp neutral oil
- 1 lb ground beef lean preferred
- 1 medium onion diced
- 1 bell pepper green preferred, seeded and diced
- 4 cloves garlic minced
- 1 package taco seasoning or 2 tbsp homemade, see notes
- 1 package ranch seasoning or 2 tbsp homemade, see notes
- 15 oz pinto beans rinsed and drained, optional
- 16 oz refried beans
- 4 oz chopped green chiles
- 14.5 oz fire roasted tomatoes
- 15 oz crushed tomatoes or tomato sauce
Instructions
- In a large, heavy bottomed pot, heat up the oil over medium high heat. Add the ground beef and cook, breaking up, until no longer pink. Season with salt and pepper to taste. Drain off any excess fat, if needed.
- Stir in the onion, bell pepper, and garlic. Cook for 2-3 minutes, stirring. When the vegetables are aromatic and slightly soft, stir in the taco and ranch seasoning.
- Add the drained and rinsed beans,green chilis (with the juice), both cans of tomatoes, and 1 cup water. Stir everything to mix evenly, and bring to a boil over medium high.
- Turn the heat down to low and simmer, with the occasional bubble popping up, partially covered. Simmer for 1-2 hours, stirring occasionally, until thickened to your liking. Finally, stir in the refried beans. Taste, season with salt and freshly ground pepper and enjoy!
Notes
If you’re using home made ranch seasoning and homemade taco seasoning, you’ll need 2 tablespoons of each.
Nutrition
Calories: 333kcal | Carbohydrates: 31.5g | Protein: 29.3g | Fat: 9g | Saturated Fat: 2.4g | Cholesterol: 74mg | Sodium: 1131mg | Potassium: 578mg | Fiber: 8g | Sugar: 10.6g