Servings
Font
Back
0 from 24 votes

Easy 30-Minute Beef Taco Chili

🍅🌮🎉 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!

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 6
Calories: 193 kcal
Course: Soup
Cuisine: Mexican

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

    Cup of Yum
  1. 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.
  2. Add the garlic and cook for about 1 minute, or until fragrant; stir nearly constantly.
  3. Add the taco seasoning, cumin, chili powder, pepper, and stir to incorporate.
  4. 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.
  5. Bring to boil and allow chili to gently boil for about 5 to 10 minutes or until chili has reduced and thickened some.
  6. Add the cilantro and stir to combine.
  7. 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.
  8. 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

Serving 1serving Calories 193kcal (10%) Carbohydrates 11g (4%) Protein 21g (42%) Fat 8g (12%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Trans Fat 0.3g Cholesterol 47mg (16%) Sodium 121mg (5%) Potassium 541mg (15%) 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

% 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.