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!!
Prep Time5 minutesmins
Cook Time20 minutesmins
Total Time25 minutesmins
Course: Soup
Cuisine: Mexican
Keyword: easy taco soup, homemade chili recipe, quick and easy taco soup, taco chili
Servings: 8
Calories: 463kcal
Author: Averie Sunshine
Ingredients
1 to 2tablespoonsolive oiloptional based on how much fat your ground beef has
1 to 1.25poundslean ground beef
1medium/large yellow onionpeeled and diced small
4 to 5clovesgarlicfinely minced or pressed
one 1.25-ounce packet taco seasoningI used reduced sodium, medium heat
1tablespooncumin
1tablespoonchili powder
1teaspoonfreshly ground black pepperor to taste
two 14.5-ounces cans petite diced tomatoesI used no-salt added
one 15-ounce can black beansdrained and rinsed (I used no-salt added)
one 15-ounce can red kidney beansdrained and rinsed (I used dark, no-salt added)
one 4-ounce can diced green chilesI used hot fire-roasted
1cupcornI used frozen straight from the freezer
32-ounceslow-sodium chicken brothor as desired
kosher saltto taste
3 to 4bay leaves
pinchcayenne pepperoptional and to taste
⅓cupfresh cilantro finely mincedor to taste
pinchsugaroptional and to taste
lemon/lime juiceoptional and to taste
Instructions
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.
Add the garlic and cook for about 1 minute, or until fragrant; stir nearly constantly.
Add the taco seasoning, cumin, chili powder, pepper, and stir to incorporate.
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.
Bring to boil and allow chili to gently boil for about 5 to 10 minutes or until chili has reduced and thickened some.
Add the cilantro and stir to combine.
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.
Remove bay leaves, ladle into bowls, and optionally garnish with cheese, sour cream, avocado, etc.
Notes
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.
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.