Taco Chili

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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 SkinnyMs. taco seasoning recipes are also big hits Mexican food fans.

Taco Chili

Taco Chili

Yields: 16 cups | Serving Size: 1 cup | Calories: 155 | Total Fat: 1 g | Saturated Fats: 1 g | Trans Fats: 0 g | Cholesterol: 35 mg | Sodium: 336 mg | Carbohydrates: 17 gm | Dietary Fiber: 4 g | Sugars: 3 g | Protein: 11 g | SmartPoints (Freestyle): 2 |

Ingredients

  • 1 large red onion, diced
  • 1 medium red bell pepper, diced
  • 1 medium yellow bell pepper, diced
  • 1 1/2 pound ground turkey
  • 1 tablespoon. olive oil
  • 1 tablespoon. garlic powder
  • 1 tablespoon. onion powder
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1 (15 ounce) can tomato sauce, no sugar added
  • 1 pound frozen corn, organic sweet corn is best
  • 4 cups chicken broth
  • 1 (15 ounce) can black beans, no sugar added
  • 1/2 pound no sugar added corn chips, crushed
  • 1/2 teaspoon Kosher salt

Instructions

  1. In a large soup pot, warm your olive oil and then sauté the onions and bell pepper.
  2. 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.
  3. 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).
  4. Then stir in your black beans and chips and serve.
https://skinnyms.com/taco-chili/

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13 Comments on "Taco Chili"

  1. Mandy  February 5, 2012

    Can this be done in the crock pot?

    Reply
    • Skinny Ms.  February 5, 2012

      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.

      Reply
  2. Amanda  February 5, 2012

    Can't wait to try this !!!

    Reply
    • Skinny Ms.  February 5, 2012

      Amanda – We hope you enjoy it!

      Reply
  3. cindy  February 6, 2012

    On the stove now!

    Reply
    • Skinny Ms.  February 6, 2012

      Cindy, Great! Keep us posted.

      Reply
      • cindy  February 6, 2012

        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!

        Reply
        • Skinny Ms.  February 7, 2012

          Cindy, GREAT! We're so glad you enjoy…and the family too. 🙂

          Reply
  4. jennifer  February 17, 2012

    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!

    Reply
  5. Skinny Ms.  February 20, 2012

    Jennifer – We're so happy you enjoyed it!

    Reply
  6. Kelly  March 18, 2013

    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!

    Reply
    • Skinny Ms.  March 19, 2013

      Kelly, Try reducing the broth to 3 cups and be sure to drain the beans.

      Reply
  7. Brittany  August 27, 2013

    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!

    Reply

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