The Easiest Taco Chili

A high protein ground beef chili with taco seasoning, beans, fajita vegetables, and bonus hidden veggies.

Prep Time 5

Cook Time 25

Total Time 30

Servings Servings

Calories 270kcal

Author Mason Woodruff

Ingredients

1 ½ pounds Ground Beef 96/4
1 Tablespoon (16g) Olive Oil
1 pound Frozen Fajita Vegetables or fresh onion and bell pepper slices
1 packet Taco Seasoning
1 packet Chili Seasoning
2 cans (15oz each) Mexican-Style Stewed Tomatoes
2 cans (15oz each) Chili Beans
1 can (15oz) Black Beans
2 cups Low Sodium Chicken Broth
1-2 cups Frozen Chopped Spinach optional

Instructions

Set the frozen fajita veggies out to thaw while you cook the beef. Heat a large soup pot or Dutch oven over medium-high heat. Add a teaspoon of olive oil and brown the ground beef for 2-3 minutes before flipping and pushing to one side.
Add the remaining olive oil and fajita veggies. Break apart the beef and stir everything together. Continue cooking until the beef is fully cooked, about 5-6 minutes.
Add the taco and chili seasoning packets, stirring until no dry seasoning is visible.
Add the stewed tomatoes, deglazing the pot with the juices, before adding the remaining ingredients. Bring to a boil before reducing to a low heat and simmering for 10-15 minutes before serving.

Notes

You can add other frozen vegetables. If you're using larger veggies like broccoli and cauliflower florets, you might want to roughly chop them into bite size pieces.

You can also add other components like fire roasted corn, diced green chiles, or fat free/reduce fat cream cheese at the end for a creamy taco chili.

Nutrition