Easy 30-Minute Beef Taco Chili
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4.8
24 reviews
Excellent
Easy 30-Minute Beef Taco Chili
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🍅🌮🎉 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!
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Ingredients
- 1 to 2 tablespoons olive oil optional based on how much fat your ground beef has
- 1 pound ground beef I use extra lean, 90 to 95% lean, lean
- 1 onion peeled and diced small, medium or large yellow
- 4 to 5 cloves garlic finely minced or pressed
- taco seasoning I used reduced sodium, medium heat, one 1.25-ounce packet
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 1 teaspoon black pepper or to taste, freshly ground
- diced tomatoes I used no-salt added, two 14.5-ounce cans, petite
- black beans drained and rinsed (I used no-salt added, canned
- red kidney beans drained and rinsed (I used dark, no-salt added, one 15-ounce can
- diced green chiles I used hot fire-roasted, one 4-ounce can
- 1 cup corn I used frozen straight from the freezer
- 32- ounces chicken broth or as desired, low-sodium
- kosher salt to taste
- 3 to 4 bay leaf
- pinch cayenne pepper optional and to taste
- ⅓ cup cilantro or to taste, fresh, finely minced
- pinch sugar optional and to taste
- lemon juice optional and to taste, or lime juice
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 Information
Show Details
Serving
1serving
Calories
193kcal
(10%)
Carbohydrates
11g
(4%)
Protein
21g
(42%)
Fat
8g
(12%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Trans Fat
0.3g
(15%)
Cholesterol
47mg
(16%)
Sodium
121mg
(5%)
Potassium
541mg
(12%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
543IU
(11%)
Vitamin C
4mg
(4%)
Calcium
39mg
(4%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 193 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 193kcal | 10% |
| Carbohydrates | 11g | 4% |
| Protein | 21g | 42% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 47mg | 16% |
| Sodium | 121mg | 5% |
| Potassium | 541mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 543IU | 11% |
| Vitamin C | 4mg | 4% |
| Calcium | 39mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
24 reviews
Excellent
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