Taco Black Bean Chili
Gluten Free Living – 2016
Taco Black Bean Chili is a hot and spicy chili you will adore! This one uses lean ground beef, diced tomatoes with green chilies, tomato paste, onions, bell peppers, kidney beans and black beans. It also uses some of my Homemade Taco Seasoning which flavors everything so wonderfully.
Follow Me On Instagram!
Back in August, the brother of our pastor’s wife was going through extensive testing. She was up visiting him all day at the hospital so I offered to bring a meal. As it happened, the night before we had a Taco Night at our church and our Sunday school class was supposed to bring seasoned taco meat.
I cooked up about ten pounds of meat but ended up with about half of it left over. I was wondering how I was going to use up all this extra taco meat, so I decided to use it in a recipe for this chili. I served it with Buttermilk Cornbread and Nutella Muffins. They loved everything.
If you love hot and spicy chili then you’ve got to give Taco Black Bean Chili a try. It’s great served with cheese, sour cream, fresh cilantro or even green onions. Or you can live dangerously and add some sliced fresh jalapeno peppers! Dip some cornbread into the chili and you have comfort food at its finest.
Taco Black Bean Chili is awesome!
If you enjoy hot and spicy chili you’ll love this combination of flavors.
If you want your chili really spicy, add some sliced jalapenos!
Here’s what I did.
I used these ingredients. The bowl contains lean ground beef mixed with Homemade Taco Seasoning.
Brown ground beef. Add taco seasoning and stir to combine. Place ground beef mixture in crockpot. Add diced tomatoes with chilies, tomato paste, diced onions, sliced miniature bell peppers or regular bell pepper, garlic, seasonings and broth.
Cook on low heat about 3 hours.
Add rinsed and drained kidney beans and black beans. Stir to combine.
Heat through about 10-15 minutes.
This chili is thick and chunky.
Garnish Taco Black Bean Chili with cheese, sour cream, or freshly chopped cilantro if desired. Buttermilk Cornbread is always a nice accompaniment with this entree.
I served Taco Black Bean Chili with Buttermilk Cornbread.
Here’s the recipe.
TACO BLACK BEAN CHILI
(My own concoction)
Taco Black Bean Chili
Equipment
- 1 large skillet
- 1 hamburger chopper to cut meat down in tiny pieces while frying
- 1 wooden spoon
- 1 large crockpot
- measuring cups
- measuring spoons
- 1 soup ladle
Ingredients
- 2 lbs. 93% to 95% lean ground beef
- 2 batches Homemade Taco Seasoning or two packets taco seasoning
- 1 large white or yellow onion finely chopped
- 3 cloves garlic finely minced
- 2 14.5-oz. cans diced tomatoes with green chilies undrained
- 6 oz. can tomato paste
- 1 large bell pepper chopped (any color) or 1 cup sliced miniature bell pepper rings
- 3 cups chicken broth or vegetable or beef broth
- 1 tbsp. dried parsley
- 1 tsp. salt and freshly ground pepper to taste
- 15 oz. can dark red kidney beans rinsed and drained
- 30 oz. cans black beans rinsed and drained (two 15-ounce cans)
- 1/2 cup sharp cheddar cheese or Monterey Jack cheese, shredded, for garnish
- 1/2 cup sour cream for garnish
- 1 tbsp. fresh cilantro chopped, for garnish
- 1 green onions diced, for garnish
Instructions
- Brown beef in skillet.
- Use a hamburger chopper to break the meat down into tiny pieces while frying.
- Drain any grease.
- Stir in Homemade Taco Seasoning and combine.
- Place ground beef mixture, onions, garlic, tomatoes with green chilies, tomato paste, chicken broth, parsley, salt and pepper in crockpot.
- Cook on low heat in crockpot for approximately 3 hours.
- Stir in beans and heat through about 10-15 minutes.
- Ladle chili into bowls.
- Garnish with cheese, sour cream and sliced green onions.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
Taco Black Bean Chili is wonderful comfort food for cooler autumn nights.
Every bite of this chili will have you drooling!
You may also enjoy these delicious recipes!
Slow Cooker Chili with Black Beans and Corn
Slow Cooker Butternut Squash Chipotle Chili
Taco Black Bean Chili
Equipment
- 1 large skillet
- 1 hamburger chopper to cut meat down in tiny pieces while frying
- 1 wooden spoon
- 1 large crockpot
- measuring cups
- measuring spoons
- 1 soup ladle
Ingredients
- 2 lbs. 93% to 95% lean ground beef
- 2 batches Homemade Taco Seasoning or two packets taco seasoning
- 1 large white or yellow onion finely chopped
- 3 cloves garlic finely minced
- 2 14.5-oz. cans diced tomatoes with green chilies undrained
- 6 oz. can tomato paste
- 1 large bell pepper chopped (any color) or 1 cup sliced miniature bell pepper rings
- 3 cups chicken broth or vegetable or beef broth
- 1 tbsp. dried parsley
- 1 tsp. salt and freshly ground pepper to taste
- 15 oz. can dark red kidney beans rinsed and drained
- 30 oz. cans black beans rinsed and drained (two 15-ounce cans)
- 1/2 cup sharp cheddar cheese or Monterey Jack cheese, shredded, for garnish
- 1/2 cup sour cream for garnish
- 1 tbsp. fresh cilantro chopped, for garnish
- 1 green onions diced, for garnish
Instructions
- Brown beef in skillet.
- Use a hamburger chopper to break the meat down into tiny pieces while frying.
- Drain any grease.
- Stir in Homemade Taco Seasoning and combine.
- Place ground beef mixture, onions, garlic, tomatoes with green chilies, tomato paste, chicken broth, parsley, salt and pepper in crockpot.
- Cook on low heat in crockpot for approximately 3 hours.
- Stir in beans and heat through about 10-15 minutes.
- Ladle chili into bowls.
- Garnish with cheese, sour cream and sliced green onions.