Taco Chili

No ratings yet

Nothing is better than taco chili!

Taco chili is perfect for a busy weeknight. You can have dinner prepped and on the table in under an hour, and it’s sure to be a crowd-pleaser. This is a great substitute for boxed dinners that claim to offer the same convenience, but are loaded with chemicals and processed ingredients. Our taco chili is perfect for a big family meal or even when you are dining alone.

We love a great Mexican dish, especially when it is the cleaned up version of a classic favorite. Mexican food is delicious, but sometimes it tends to be a little full of saturated fat. This taco recipe puts on a spin on an original – chili – but adds an extra Mexican flair. It’s a little spicy, so if you are used to mild chili recipes, you’ll need to tone it down a bit. Rest assured, though, if you can handle the spice, it is well worth it. Spicy foods tend to offer health benefits not found in their mild counterparts. Peppers are filled with capsaicin and offer anti-inflammatory benefits.

If you are looking for other healthy Mexican favorites, check out our recipes for chicken tacos. Our homemade whole grain tortillas and Skinny Ms. taco seasoning recipes are also big hits Mexican food fans.

No ratings yet

Taco Chili

Low in carbohydrates and gluten-free, this Mexican chili is so flavorful and healthy you'll be asking for seconds.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Yield 16 people
Serving Size 1 cup
Course Dinner, Lunch
Cuisine Mexican, Tex-Mex
Author SkinnyMs.

Ingredients

  • 1 red onion large - diced
  • 1 red bell pepper medium - diced
  • 1 yellow bell pepper medium - diced
  • 1 1/2 pounds ground turkey
  • 1 tablespoon olive oil
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 15 ounces tomato sauce canned - no sugar added
  • 1 pound corn frozen - organic sweet corn is best
  • 4 cups chicken broth
  • 15 ounces black beans canned - no sugar added
  • 1/2 pound corn chips no sugar added - crushed
  • 1/2 teaspoon kosher salt

Instructions

  • In a large soup pot, warm your olive oil and then sauté the onions and bell pepper.
  • Stir in the turkey meat and brown. Add everything except the black beans and corn chips crumbs (if using) and cook until the meat is done.
  • If you wish the chili to have a less chunky texture, simply use an immersion blender to blend it up a bit (as we did in the photo above).
  • Then stir in your black beans and chips and serve.

Nutrition Information

Serving: 1cup | Calories: 155kcal | Carbohydrates: 17g | Protein: 11g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 35mg | Sodium: 336mg | Fiber: 4g | Sugar: 3g |
SmartPoints (Freestyle): 2
Keywords Diabetic-Friendly, Gluten-Free, Low-Carb

Have you made this recipe?
Tag @skinnyms on Instagram or hashtag it #skinnyms

Don’t miss out on the latest and greatest from Skinny Ms…
Be sure to subscribe to our daily eNewsletter. Also, like our Facebook page and follow us on Pinterest for tasty recipes, clean eating tips, and healthy lifestyle resources.

For more delicious and nutritious recipes from Skinny Ms., check out our Skinny Ms. Recipe Collection of 101 Fan Favorites.

Do you have a favorite Skinny Ms. recipe? We’d love to hear about it. Tell us what you think in the comments section below.

This post may include affiliate links.

SAVE YOUR FAVORITE RECIPES
Create a FREE account for quick & easy access

SkinnyMs.

The SkinnyMs. team believes that all people, regardless of age, size, and fitness level, have the power to transform their lives — they just need the resources to do so. The SkinnyMs. method promotes healthy living through a combination of clean eating and regular exercise. We offer everything you need to be successful.

More by Skinny

13 Comments

    1. Mandy – It wasn't formulated for a slow cooker, but you could certainly give it a try. I would guess 4-6 hours on low, and don't add the corn chips until you are ready to serve.

      1. It was awesome! All the family liked it, it was good for a gluten, dairy and egg free misdo and we will get some lunches out of it tomorrow! Delicious!

  1. I am making this for the second time. I've done them both in the crockpot, sauteeing the onions, garlic, turkey and peppers first. I also added 2 tsps smoked paprika because the salsa I added was a chipotle salsa. It was fantastic. I add the chips in after using an immersion blender and then let it cook a little while longer to thicken. Thank you!

  2. I made this last night, and it came out more like a soup than a chili. I'm not sure where I may have mis-stepped. Any suggestions?Thanks!

  3. I just threw it in the crock pot on high for 4 hours I will let you know how it goes. I made a few modifications but we shall see!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating