It’s kind of a tradition around here to make Taco Chilli at the beginning of fall. The days shorten and the weather turns cold. There is nothing more comforting than a warm bowl of chili on a cold day. I make a huge pot and we have leftovers for a couple of days and then I freeze the rest.
Also, I love a quick and easy recipe. as Paula Dean says “If you can open cans you make this recipe”.
This recipe was adapted from Paula Dean’s Taco Soup
- 2 pounds ground turkey or ground beef
- 2 cups diced onion
- 1 can pinto beans.
- 1 can red kidney beans.
- 1 can Spanish style whole kernel corn, drained.
- 1 can Mexican-style stewed tomatoes.
- 1 can diced tomatoes.
- 1 can tomatoes and green chilies
- 1 can sliced black olives
- 1 package taco seasoning mix
- 2 tablespoons dry ranch mix
- 1 can diced green chiles
- Traders Joe’s Cornbread Mix
- 1 egg
- 1/2 cup oil
- 3/4 cup milk
- 1 box of cornbread mix
- 1 diced green chiles
- 2 cups cheddar cheese
- Shredded Cheddar Cheese
- Tortilla Chips
- Sour Cream
- Chopped Green Onions
- Guacamole (optional)
Brown the ground turkey and onions in a large skillet; drain the excess fat, then transfer the browned turkey and onions to a large stock pot. Add the beans, corn, tomatoes, green chiles, black olives, taco seasoning, and ranch dressing mix.
Cover pot with lid and simmer 60 minutes, stirring occasionally.
Next the toppings….
Everyone in my family has a different method for their perfect bowl of chili so I have all of the toppings out and everyone makes their own special bowl. My perfect mix is crumbled tortilla chips, cheese and a dollop of sour cream. YUM!!!
What is chili without cornbread??? I would like to say that I made some from scratch but honestly I just don’t have the time for that, you? Anyway, I discovered Traders Joe’s Cornbread and I love it!! It’s also gluten free and super easy to make too. Here’s how…..
- Mix together egg, oil, and milk, green chilies, and cheese in a large bowl. Mix well
- Add cornbread mix. Mix to combine. Be careful not to overmix.
- Pour mixture into a greased 8×8 dish.
- Bake uncovered at 350*F for 35-40 minutes.
- Insert a toothpick in the middle to make sure it is cooked thru. If it comes out clean it is done.
Recipe inspired by of Paula Deen’s Taco Soup
In the mood for more great chili recipes? 17 of my blogger friends got together to share their favorite chili recipes too. These ladies put together some awesome bowls of chili. I am sure you will find your favorite! Enjoy!