Recipe: Chicken taco chili lightens up the traditional cold weather staple
Baby it’s cold outside… it’s still cold — in April. I was craving warm chili, but decided to try a lighter, more colorful version in hopes that spring will feel like spring. While we’re waiting for the weather to warm up, try this flavorful chicken taco chili.
I threw all of this in a crockpot, but it’s just as easy to make it in a big pot on the stove.
CHICKEN TACO CHILI
Total time from start to finish: 1 hour
Makes: 6 servings
- 1 medium onion
- 1 bell pepper
- 1 pound ground chicken
- 2 tablespoons taco seasoning
- 15 ounces of kidney beans
- 15 ounces of black beans
- 15 ounces of Rotel with green chilis
- 16 ounces of tomato sauce
- 2 cups of corn
- 3 1/2 cups of chicken broth
- 2 tablespoons of sour cream
- Shredded cheese for topping (optional)
- Dice the onion and bell pepper. You can use any color of pepper you like, but I went with orange to add more color to the dish.
- In a skillet, cook the onion and pepper with a little olive oil until the onion is translucent.
- Set aside, add the ground chicken in the skillet. Add the taco seasoning. Cook thoroughly (about 10 to 12 minutes).
- If you used canned beans, drain and rinse both kinds of beans.
- Add all of the ingredients to a large pot or crockpot and stir.
- On the stove, simmer on low for 30 minutes. Alternatively, use a crockpot and cook on high for 1 hour.
- Serve with a dollop of sour cream and sprinkle of cheese.