Saturday, December 14, 2013

Taco Chili

Cold temperatures and hot soup are a perfect combination for a stay at home meal! This is a tasty, filling soup and you can add or substitute your own items. I prefer to use fresh ingredients but I've listed the canned items because it seems that most people find it easier. It only takes a few minutes to put everything together and if you make extra soup, it tastes even better the next day after all of the flavors have blended together. This recipe makes about 6-8 servings but you can double it if you need more.
1 pound ground beef, cooked and drained (or veggie crumbles, ground turkey or ground buffalo)
1/2 c diced shallots or onion
1 can (14-1/2) oz diced tomatoes with juice
1 can (14-1/2) oz crushed tomatoes or tomato sauce
1/2 c water
1 can (15-1/2 oz size) navy beans, drained and rinsed (you can also use black beans, pinto beans or kidney beans)
1 small can of diced, green chili peppers
1 can drained whole kernel corn (any size can)
1 package taco seasoning
1 tsp chili powder
1/2 tsp hot sauce (I use Tabasco)
1/2 c sliced black olives
  • I use a dutch oven (or a soup pot) to brown the ground beef and shallots over medium heat. 
  • Add the rest of the ingredients and stir. 
  • Heat until boiling, reduce heat and simmer for at least an hour before serving.
  • Before serving, add some shredded cheese (we like Colby-jack), a dollop of sour cream or plain yogurt.
  • Serve with your favorite tortilla chips or pretzel rolls.
  • Some of our family even likes sliced jalapeno peppers over the top.
  • Enjoy!

Love and peace,
~ Simply Tammi

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