Taco Chili

While our preference leans towards pinto and black beans, feel free to swap them with any beans of your liking. Should you choose to omit Rotel or diced tomatoes with green chilies, a second can of diced tomatoes is a perfect substitute. Customize your taco flavor by making a homemade taco seasoning blend or opting for your preferred taco spices, or simply use a taco seasoning envelope mix. The choice is yours to tailor this recipe to your taste preferences.

Step 1: In a skillet, brown the ground meat, draining any excess grease, if there is any. ;-) Sprinkle with 2 Tbsp. of taco seasoning and stir.

Step 2: Drain and rinse the beans, and drain the can of Rotel if using.

Step 3: Combine the browned meat, beans, tomatoes, corn, and chicken broth in the crock pot. Mix well.

Step 4: Cook in a crock pot on low for 6-8 hours or on high for 4 hours. It can be prepared on the stove in a stock pot over medium-low heat until heated through (approximately 35 minutes). Stir often. If you don't have a crock pot but have an Instant Pot, there is a slow-cook setting that functions the same way. That is what I used to make this recipe. See the photos below for selecting the slow cook feature, and setting it to low or high and adjusting the time.

Step 5: To serve, garnish bowls of taco chili with shredded cheese, red or green onions, diced avocado, sour cream, and any other preferred taco fixings. Serve with taco chips and enjoy.

Note: Leftovers are delicious when heated and served in tortillas, topped with your favorite taco garnishes.

Recipe by Victoria Cook:

Victoria is a home cook turned host and cook for 100+ episodes of a private cooking show for wellness practitioners and their patients. As a lover of ethnic cuisines, she uses a variety of spices and fresh ingredients to make flavorful healthy meals for her husband and son. She loves to challenge herself with new recipes and if she can make them in an electric pressure cooker, she’s even happier.