Taco Chili
Ingredients:
- 1 pound ground beef
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- 1 can (15 ounces) diced tomatoes
- 1 can (15 ounces) tomato sauce
- 1 can (4 ounces) diced green chilies
- 1 packet taco seasoning
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, diced avocado, sliced jalapenos, chopped cilantro
Instructions:
- In a large pot or Dutch oven, cook the ground beef over medium heat until browned, breaking it up with a spoon as it cooks. Drain any excess fat.
- Add the diced onion, minced garlic, and diced bell pepper to the pot with the beef. Cook for 5-7 minutes, or until the vegetables are softened.
- Stir in the black beans, kidney beans, corn, diced tomatoes, tomato sauce, diced green chilies, taco seasoning, chili powder, cumin, salt, and pepper.
- Bring the chili to a simmer, then reduce the heat to low. Cover and let it simmer for 20-30 minutes, stirring occasionally.
- Taste and adjust the seasoning, if necessary.
- Serve the taco chili hot, topped with shredded cheese, sour cream, diced avocado, sliced jalapenos, and chopped cilantro, if desired.
Note: This recipe makes about 6 servings. It can be stored in an airtight container in the refrigerator for up to 5 days, or frozen for up to 3 months. Reheat gently on the stovetop or in the microwave before serving. Enjoy!
