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Taco Chili: easy taco chili with ground beef — Soup Recipes recipe | AfoodrinkSoup Recipes

Taco Chili

This taco chili brings together the comfort of a bean-and-beef chili with the warm spices and easy toppings of taco night. It is hearty, weeknight-friendly, and made mostly with pantry staples.

Total time
50 min
Yield
6 servings, about 1 1/2 cups each
Difficulty
Easy

Prep 15mCook 35mTex-MexSoup Recipes

Taco chili is the kind of one-pot dinner that feels familiar right away. It has ground beef, beans, tomatoes, corn, and taco-style spices simmered into a thick, spoonable chili.

It is also flexible. Put out bowls of shredded cheese, sliced jalapeños, cilantro, sour cream, avocado, or crushed tortilla chips, and everyone can finish their bowl the way they like it.

This version keeps the seasoning simple and uses no-salt-added beans and tomatoes where possible, so you can control the salt without losing flavor.

01What you'll need

Ingredients

19 items · 6 servings, about 1 1/2 cups each

  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 1 medium green bell pepper, diced
  • 1 pound 90% lean ground beef
  • 3 garlic cloves, minced
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon fine salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1 can (15 ounces) no-salt-added black beans, drained and rinsed
  • 1 can (15 ounces) no-salt-added kidney beans, drained and rinsed
  • 1 can (15 ounces) no-salt-added diced tomatoes, with juices
  • 1 can (8 ounces) no-salt-added tomato sauce
  • 1 cup frozen corn
  • 1 cup low-sodium beef broth
  • 1 can (4 ounces) diced green chiles
  • Optional toppings: shredded cheddar, sour cream, avocado, cilantro, lime wedges, sliced jalapeños, or crushed tortilla/t

02How to make it

Step-by-step

  1. 1. Soften the vegetables

    Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the onion and bell pepper. Cook for 5 to 6 minutes, stirring now and then, until the onion looks soft and slightly clear.

  2. 2. Brown the beef

    Add the ground beef to the pot. Break it into small pieces with a spoon and cook for 6 to 8 minutes, until no pink spots remain. If there is a lot of fat in the pot, carefully spoon off the extra.

  3. 3. Toast the spices

    Stir in the garlic, chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Cook for 1 minute. This short step wakes up the spices and helps the chili taste fuller.

  4. 4. Add the beans and tomatoes

    Stir in the black beans, kidney beans, diced tomatoes with their juices, tomato sauce, corn, beef broth, and diced green chiles. Scrape the bottom of the pot with your spoon to loosen any browned bits.

  5. 5. Bring it to a simmer

    Raise the heat to medium-high and let the chili come to a gentle boil. Once you see steady bubbles, lower the heat so it simmers. A simmer means small bubbles break the surface, but the pot is not boiling hard.

  6. 6. Cook until thickened

    Simmer uncovered for 20 to 25 minutes, stirring occasionally, until the chili thickens and the flavors come together. If it gets too thick, add a splash of broth or water.

  7. 7. Taste and serve

    Taste the chili and add more salt, pepper, or chili powder if needed. Ladle into bowls and add your favorite toppings, if using.

03From our kitchen

Cook's tips

  • Make-ahead: Taco chili tastes even better after a night in the refrigerator. Make it up to 3 days ahead, cool it, and store it in an airtight container.
  • Storage: Refrigerate leftovers for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if the chili has thickened.
  • Freezing: Freeze cooled chili in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
  • Swap the meat: Ground turkey or ground chicken works well. If using very lean poultry, add an extra teaspoon or two of oil so the chili does not taste dry.
  • Make it vegetarian: Skip the beef and add another can of beans, or use 2 cups of cooked lentils. Use vegetable broth instead of beef broth.
  • Adjust the heat: For a mild chili, use mild diced green chiles and a mild chili powder. For more heat, add cayenne, chipotle powder, or a diced jalapeño with the onion.

Cook's note

Nutrition is calculated for the chili only and does not include optional toppings. Values will vary if you use salted beans, regular broth, packaged taco seasoning, or added cheese and chips.

04Frequently asked

Questions & answers

Can I use taco seasoning instead of the spices?

Yes. Use about 2 tablespoons of taco seasoning in place of the chili powder, cumin, paprika, oregano, salt, and pepper. Taste before adding extra salt because many taco seasoning blends are salty.

How do I make taco chili thicker?

Simmer it uncovered for an extra 5 to 10 minutes. You can also mash a few spoonfuls of beans against the side of the pot and stir them back in.

Can I make this in a slow cooker?

Yes. Brown the beef, onion, bell pepper, garlic, and spices in a skillet first. Transfer to a slow cooker with the remaining ingredients. Cook on low for 4 to 6 hours or on high for 2 to 3 hours.

Is this chili spicy?

It is mild to medium, depending on your chili powder and green chiles. To keep it mild, choose mild chiles and skip hot toppings. To make it spicier, add cayenne or hot sauce to taste.

What should I serve with taco chili?

Try cornbread, warm tortillas, a simple green salad, or tortilla chips. It is also good over rice or baked potatoes.

05Per serving

Nutrition facts

Nutrition Facts

6 servings, about 1 1/2 cups each

Amount per serving

Calories335

% Daily Value*

Total Fat12 g
15%
Saturated Fat3.5 g
18%
Cholesterol55 mg
18%
Sodium403 mg
18%
Total Carbohydrate34 g
13%
Dietary Fiber9.9 g
35%
Total Sugars7.2 g
Protein25 g
51%
Vitamin D0.1 mcg
1%
Calcium112 mg
9%
Iron5.6 mg
31%
Potassium1110 mg
24%

* Percent Daily Values are based on a 2,000-calorie diet.

05Keep cooking

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