Maries Two Bean Taco Chili Recipes
SIMPLE TACO SOUP
We first sampled this chili-like taco soup recipe at a church dinner. What a warming dish for a cold day. And because it uses packaged seasonings with several cans of vegetables, it's a snap to prepare. -Glenda Taylor, Sand Springs, Oklahoma
Provided by Taste of Home
Time 25m
Yield 8 servings (about 2 quarts).
Number Of Ingredients 10
Steps:
- In a Dutch oven, cook beef over medium heat until no longer pink, breaking it into crumbles; drain. Add taco seasoning and mix well. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until heated through, stirring occasionally.
Nutrition Facts : Calories 370 calories, Fat 14g fat (5g saturated fat), Cholesterol 70mg cholesterol, Sodium 1369mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 7g fiber), Protein 27g protein.
HEARTY TACO CHILI
Steps:
- In a large skillet, cook and crumble beef over medium-high heat until no longer pink, 8-10 minutes. Using a slotted spoon, transfer beef to a 5-qt. slow cooker., Rinse and drain beans and hominy. Add to beef, along with canned tomatoes and green chilies, tomato sauce, onion, the dressing and seasoning mixes and pepper. Puree green chilies and remaining diced tomatoes in a covered blender until smooth; stir into beef mixture., Cook, covered, on low until flavors are blended, 6-8 hours. Serve with toppings as desired., Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
Nutrition Facts : Calories 342 calories, Fat 11g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 1368mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 9g fiber), Protein 25g protein.
2-BEAN CHILI
This colorful chili features ground beef, green pepper, onion and beans in a spicy tomato gravy.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Time 25m
Yield 6
Number Of Ingredients 12
Steps:
- Cook beef, green pepper, onion, chili powder and black pepper in skillet until browned. Pour off fat.
- Add tomato juice and beans and heat through. Top with sour cream, green onions, cheese and tomato.
Nutrition Facts : Calories 493.5 calories, Carbohydrate 39.9 g, Cholesterol 77.3 mg, Fat 26 g, Fiber 11.8 g, Protein 26.7 g, SaturatedFat 11.4 g, Sodium 637.4 mg, Sugar 6.9 g
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BEEF AND BEAN TACO CHILI - VALERIE'S KITCHEN
From fromvalerieskitchen.com
Cuisine American, MexicanTotal Time 1 hr 10 minsCategory Main CourseCalories 288 per serving
- Place a large pot or Dutch oven over MEDIUM heat and add the ground beef, onion, jalapeno, and garlic. Cook, stirring to break up the beef until crumbly and no longer pink, about 5 to 7 minutes. Drain off as much of the grease from the pot as possible and return it to the heat. Stir in the the kidney beans, pinto beans, diced tomatoes, tomato sauce, beef broth, and taco seasoning mix. Bring to a simmer over MEDIUM-HIGH heat, then reduce heat to LOW, cover, and simmer for 1 hour.
- After cooking the beef, onion, jalapeno, and garlic as directed, drain it well and transfer the mixture to a 6 quart slow cooker. Add the diced tomatoes, tomato sauce, beef broth, and taco seasoning mix (reserve beans and corn for later), Cover and cook on LOW for 4 to 5 hours.
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5/5 (54)Category BeefCuisine AmericanTotal Time 45 mins
- SAUTE: If you’re making this in the instant pot, you can just do this on the saute setting or make it in a dutch oven if you’re doing this on the stove. If you’re making this in the slow cooker, just saute in a large skillet or sauté pan before adding everything to a slow cooker! Heat the skillet with the oil over medium-high heat. Add ground beef, cook and crumble the beef for 3 minutes. Then add the onions and peppers and continue to cook for another 5 minutes. Add the minced garlic, taco, and ranch seasoning and give it 1 minute to cook.
- SLOW COOKER: Then, drain any excess grease in the skillet and transfer to the slow cooker. I like to drain my diced tomatoes when I make this recipe in the slow cooker so that it doesn't have too much liquid. Add all the remaining ingredients to the slow cooker. Cook on the low setting for 6-8 hours (this will develop more flavor) or on the high setting for 3-4 hours. Taste and adjust with salt if needed, I didn’t need any. Serve warm topped with toppings!
- INSTANT POT: Drain excess grease using a tablespoon (if there is any.) Then add the remaining ingredients into the instant pot. Stir to combine. Place the lid on top, turn to the sealed setting. Cook the chili for 12 minutes on manual high pressure. When cooked, allow the pressure to release naturally for 5 minutes. Then do a quick release. Taste and adjust with salt if needed, I didn’t need any. Serve warm topped with toppings!
- STOVETOP: You can directly brown the meat in a large dutch oven (and then cook the chili in the same pot.) Drain any excess grease. Add the remaining chili ingredients, and stir to combine. Allow the chili to reach a simmer, lower the heat to medium-low and let cook for 30 minutes. Check the chili by stirring around the halfway mark, if it is low on liquid add ½ cup of water (or broth) and allow the chili to cook for another 30 minutes. Taste and adjust with salt if needed, I didn’t need any. Serve warm topped with toppings!
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