Easy 30-Minute Beef Taco Chili

Easy 30-Minute Beef Taco Chili – Don’t have all day for chili to simmer? No problem!! This EASY, hearty chili full of Mexican-inspired flavors is ready in 30 minutes! If you like TACOS, you’ll LOVE this chili!!

Easy 30-Minute Beef Taco Chili - Don’t have all day for chili to simmer? No problem!! This EASY, hearty chili full of Mexican-inspired flavors is ready in 30 minutes! If you like TACOS, you'll LOVE this chili!!

This chili is what would happen if you took your favorite loaded beef tacos and morphed the tacos into chili.

It’s easy, naturally gluten-free, ready in 30 minutes, hearty, and has layers of Mexican-inspired flavors. The whole family is going to love this chili. Especially all of the taco fans.

What’s In The Beef Taco Chili

There’s ground beef, onions, garlic, a packet of taco seasoning, cumin, chili powder, tomatoes, black and red kidney beans, green chiles, corn, and broth.

There are so many flavors and textures in every bite from the hearty beans to the juicy sweet corn, we couldn’t stop eating this.

MY OTHER RECIPES

I finished the chili with a handful of fresh cilantro and lime juice. The herbaceous cilantro along with the tangy pop of the lime juice are both great compliments to the savory chili.

Easy 30-Minute Beef Taco Chili - Don’t have all day for chili to simmer? No problem!! This EASY, hearty chili full of Mexican-inspired flavors is ready in 30 minutes! If you like TACOS, you'll LOVE this chili!!

Is The Chili Spicy

I don’t find the chili spicy at all but I do have a very high tolerance for heat and spice. It has rich depth of flavor without being spicy in my opinion.

If you or your family are sensitive to spices I recommend halving the amount of chili powder, using regular rather than fire-roasted green chiles or possibly omitting them, and skipping the optional cayenne pepper.

Salt Levels

Chili and soups typically benefit from a generous amount of salt but if you use typical canned or shelf-stable products including the taco seasoning, canned beans, tomatoes, chicken broth, etc. all of a sudden you could be layering salt upon salt and wind up with chili that’s just too salty.

That’s why I prefer to use no or low-salt products and add my own salt, to taste.

Salt levels in canned goods vary widely, as do personal preferences for salt, so salt to your liking. You can always add more later but you can’t take it out which is why I start low and go from there.

Easy 30-Minute Beef Taco Chili - Don’t have all day for chili to simmer? No problem!! This EASY, hearty chili full of Mexican-inspired flavors is ready in 30 minutes! If you like TACOS, you'll LOVE this chili!!

Chili Topping Ideas

To be honest, there are so many great flavors going on, we didn’t even need to top the taco chili with anything.

But you can’t go wrong with a dollop of sour cream, a sprinkle of cheese, or some creamy and cooling sliced avocado.

Favorite easy chili recipes:

  • Easy 30-Minute Homemade White Chicken Chili – Hearty, healthy, loaded with tender chicken, and packed with bold flavor!! Fast and easy comfort food that everyone loves! It’ll be on rotation all winter!
  • Slow Cooker Beef Chili – Easy, hearty, comfort food! As the chili simmers in your slow cooker it develops so much flavor! A foolproof chili recipe that you’ll want to add into your regular rotation!
  • Easy 30-Minute Chicken Enchilada Chili – Don’t have all day for chili to simmer? No problem! This easy, hearty, healthier chili full of Mexican-inspired flavors is ready in 30 minutes! Perfect for busy weeknights!
  • Easy 30-Minute Smoky Beef and Black Bean Chili – Don’t have all day for chili to simmer? No problem! This easy, hearty chili with lovely smoky heat is ready in 30 minutes!

Easy 30-Minute Beef Taco Chili - Don’t have all day for chili to simmer? No problem!! This EASY, hearty chili full of Mexican-inspired flavors is ready in 30 minutes! If you like TACOS, you'll LOVE this chili!!

Easy 30-Minute Beef Taco Chili

Don’t have all day for chili to simmer? No problem! This easy, hearty, healthier chili full of Mexican-inspired flavors is ready in 30 minutes! Perfect for busy weeknights!

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Ingredients:

  • 1 to 2 tablespoons olive oil, optional based on how much fat your ground beef has
  • 1 to 1.25 pounds lean ground beef
  • 1 medium/large yellow onion, peeled and diced small
  • 4 to 5 cloves garlic, finely minced or pressed
  • one 1.25-ounce packet taco seasoning (I used reduced sodium, medium heat)
  • 1 tablespoon cumin
  • 1 tablespoon chili powder
  • 1 teaspoon freshly ground black pepper, or to taste
  • two 14.5-ounces cans petite diced tomatoes (I used no-salt added)
  • one 15-ounce can black beans, drained and rinsed (I used no-salt added)
  • one 15-ounce can red kidney beans, drained and rinsed (I used dark, no-salt added)
  • one 4-ounce can diced green chiles (I used hot fire-roasted)
  • 1 cup corn (I used frozen straight from the freezer)
  • 32-ounces low-sodium chicken broth, or as desired
  • kosher salt, to taste
  • 3 to 4 bay leaves
  • pinch cayenne pepper, optional and to taste
  • 1/3 cup fresh cilantro finely minced, or to taste
  • pinch sugar, optional and to taste
  • lemon/lime juice, optional and to taste

Directions:

  1. To a large Dutch oven, optionally add the oil, beef, onion, and cook over medium-high heat until beef is cooked through and onions are translucent, about 7 to 8 minutes; crumble beef as it cooks and stir intermittently to ensure even cooking.
  2. Add the garlic and cook for about 1 minute, or until fragrant; stir nearly constantly.
  3. Add the taco seasoning, cumin, chili powder, pepper, and stir to incorporate.
  4. Add the the tomatoes, black beans, kidney beans, green chiles, corn, broth (if you prefer thicker chili start with 2/3 to 3/4 of the container), salt to taste, bay leaves, optional cayenne, and stir to combine. Note – I chose no-salt or low-salt products when possible and added about 3 teaspoons salt, but depending on the saltiness of your products, the amount of salt you add will vary and could be much less than what I used.
  5. Bring to boil and allow chili to gently boil for about 5 to 10 minutes or until chili has reduced and thickened some.
  6. Add the cilantro and stir to combine.
  7. Stir, taste, optionally add sugar to taste (sugar balances the acid from the tomatoes), optional lemon/lime juice (brightens up the flavor), and additional salt, pepper, etc. if desired.
  8. Remove bay leaves, ladle into bowls, and optionally garnish with cheese, sour cream, avocado, etc. Chili will keep airtight in the fridge for up to 5 days and in the freezer for up to 4 months. The flavors meld and marry and I think it tastes even better a day or two later.
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9 comments on “Easy 30-Minute Beef Taco Chili”

  1. Great chili recipe–I love the addition of corn in this one (and temps have gone down this past week so it is chili season in the here in the midwest)!

  2. So glad to see you adding another soup/chili recipe. Looks delish!

  3. hey girl- this looks oh so yummy!

  4. thank you, love this recipe and all of the others since some kind of protein and beans are two out the three ingredients I’m supposed to eat with my slow carb diet, and basically need more inspiration, so much appreciated since all of these will work wonderfully!

  5. I made this Monday and we loved it–the corn, cilantro and extra cumin is so good!!

    Rating: 5

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