Taco Chili

Taco Chili

We had a bit of a dreary day here in Pretoria. Dark and rainy days like this make me want to curl up with something hot and hearty. When I was little we always had cans of chili in the pantry that made for a quick weeknight dinner. Actually, on of my favorite simple meals my mom used to throw together was beef chili poured over a base of spaghetti noodles.

To some that may sound odd, but take it from me, it was delicious.

These days I’m not much of a pasta person, but I still love my chili. Not only is it versatile (vegetarian, paleo, 3-bean, the list never ends), but it only requires one pot and very little work! You can cater to your own specific tastebuds or dietary preferences and really make it your own.

Perhaps best of all? Very little cleanup afterwards!

My taco chili has all my favorite Taco Tuesday flavors, minus the shell. It is warm and filling, it’s got a little spicy kick, lots of veggies, as well as black beans and ground 100% lean beef. You could change this recipe and use ground turkey or chicken, or omit the beans to make it completely paleo.

Try this out for yourself! This one pot wonder got a huge thumbs up from my fiancé and we were able to live off of it for the rest of the week as an easy protein-packed lunch or dinner option. You can eat it over rice, on its own, or top it with your favorite guacamole and scoop it up with corn chips!

(*A note from the chef: don’t skip the avocado. I might be avo-biased, but some sliced avocado on top of this nostalgic bowl will give you a delicious dose of your omega-3s, skin-feeding carotenoids, and fiber to aid in digestion. Trust me and add the avocado, ok?)

This healthy dish is too easy to pass up! Get to it!

What You’ll Need:

  • 10 oz lean ground 100% beef
  • 1 onion, diced
  • 1 cup button mushrooms, diced
  • 2 red or yellow peppers, diced
  • Can of crushed tomatoes
  • 1 TBSP crushed garlic
  • 2 TBSP tomato paste
  • 1.5 TBSP chipotle paste
  • 2 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp unsweetened cocoa powder
  • 1/2 tsp ground coriander (cilantro)
  • 1/2 tsp salt (or more to your liking)

How To:

  1. In a large pot add some of your oil and the onion, peppers and ground beef. Let it cook for about 7-10 minutes until beef turns brown.
  2. Add mushrooms, tomato paste, crushed tomato, garlic and the rest of the spices and stir until well combined.
  3. Allow to simmer for 20-30 minutes or until your chili reaches desired consistency.

And that’s it! So easy, right? Aside from chopping up your veggies, 3 steps and you’ve got yourself a huge pot of smokey goodness just waiting to be devoured.

This taco chili is simple yet satisfying. It is a fabulous healthy dinner option that won’t break the bank or require hours in the kitchen. Stir up a big pot for yourself and tell me how you customize it!

2 Comments

  1. Karen Hake
    February 18, 2018

    This looks yummy and nothing better than a one-pot dish! Great for the winter season here in the NW!

    Reply
  2. Kathi
    February 19, 2018

    I love a good chili! This looks so delish….and healthy. My fave combo!

    Reply

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