T-Cake's Taco Chili
- 1-2 lb ground meat (chicken, turkey, beef, whatever)
- 1 chile of your choice (I use cubanelle, very mild), chopped and seeded
- 1 (white or yellow) onion, chopped
- 2 cans beans of choice (I use black and pinto)
- 1 can Mexi-corn (corn with chilis/peppers in it)
- 2 cans tomatoes + diced chiles in it
- 1 packet Ranch dressing seasoning
- 1 packet Taco seasoning
- Chicken broth or water (no more than 2 cups)
Optional Toppings:
- Cheese
- Lowfat sour cream
- Crushed organic blue corn chips
1. In large soup pot/dutch oven, spray cooking spray and sautee the chile pepper and onion until soft, about 5 minutes. When cooked, transfer to plate or bowl.
2. In same pot, re-spray with cooking spray, add meat and cook until browned over medium-high heat.
3. When meat is cooked, add back in onion/peppers. Pour Ranch and Taco seasonings onto the meat/pepper mixture. Stir well to coat.
4. Open up all the cans!
Pour all beans, tomatoes and corn into the pot.
No need to drain these!
5. Stir soup well using a spoon or ladle.
6. At this point, soup is more chili consisentency. If you would like it thinner, add some chicken broth or water and re-stir.
7. Once desired consistency is achieved, bring entire soup pot to a boil, then reduce heat to simmer and simmer anywhere from 10 minutes to an hour.
FREEZES GREAT!
To serve, ladle into bowls and top with optional toppings.
For those who don't want beans, consider adding extra chopped veggies to the sautee in the beginning (a green or a red bell pepper, maybe an extra onion) OR keep the meat to 2 lbs instead of just 1.