Taco Chili

5 from 3 votes

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.

5 from 3 votes

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.


  • 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


  • 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

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    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!

  4. Loved it! I’m used to beef chili but I made this for my sister in law who’s on WW. The whole family loved it. Used low sodium chicken broth and no salt added diced tomatoes instead of tomato sauce. Making it today for the second time. I highly recommend it!5 stars

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