Easy Beef Taco Chili (30-Minute, One-Pot Dinner) 🌶️
🍅🌮🎉 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 with seasoned ground beef, onions, tomatoes, beans, corn, and more!
Servings: 6 servings
Calories: 361cal
Equipment
Ingredients
- 1 to 2 tablespoons olive oil optional based on how much fat your ground beef has
- 1 pound lean ground beef (I use extra lean, 90 to 95% lean)
- 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
- ⅓ cup fresh cilantro finely minced or to taste
- pinch sugar optional and to taste
- lemon/lime juice optional 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.
Nutrition
Serving: 1serving | Calories: 361cal | Carbohydrates: 45g | Protein: 31g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 47mg | Sodium: 1245mg | Potassium: 1238mg | Fiber: 14g | Sugar: 9g | Vitamin A: 1317IU | Vitamin C: 24mg | Calcium: 124mg | Iron: 7mg
