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Taco Chili Mix Recipe
Taco Chili Mix Recipe photo by Taste of Home

Taco Chili Mix Recipe

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During the busy holiday season, folks are thrilled to receive a jar of chili fixings for a no-fuss dinner. The flavor is fantastic!—Suzette Jury, Keene, California
TOTAL TIME: Prep: 20 min. + soaking Cook: 1-3/4 hours
MAKES:9 servings
TOTAL TIME: Prep: 20 min. + soaking Cook: 1-3/4 hours
MAKES: 9 servings

Ingredients

  • 1/2 cup dried kidney beans
  • 1/2 cup dried pinto beans
  • 1/2 cup dried red beans
  • 1 envelope taco seasoning mix
  • 1 tablespoon dried minced onion
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1-1/2 cups tortilla chips
  • ADDITIONAL INGREDIENTS:
  • 4 cups water
  • 1 pound ground turkey or beef
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    With Johnsonville Italian Sausage.

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  • 1 can (14-1/2 ounces) diced tomatoes with mild green chilies
  • 1 can (8 ounces) tomato sauce
  • Optional toppings: shredded cheddar cheese, shredded lettuce and sliced ripe olives

Nutritional Facts

1 cup (calculated without optional toppings) equals 231 calories, 7 g fat (2 g saturated fat), 31 mg cholesterol, 699 mg sodium, 29 g carbohydrate, 8 g fiber, 16 g protein. Diabetic Exchanges: 2 medium-fat meat, 1 starch, 1 vegetable.

Directions

  1. Layer the beans in a 1-qt. glass jar. Place seasonings in a small resealable plastic bag; place in jar. Top with chips. Cover and store in a cool dry place for up to 2 months. Yield: 1 batch.
  2. To prepare chili: Remove chips and seasoning packet from jar and set aside. Sort beans and rinse in cold water.
  3. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let soak for 1 to 4 hours or until softened. Drain and rinse beans, discarding liquid.
  4. Return beans to the pan. Add contents of seasoning packet and water. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until beans are tender.
  5. In a large skillet, cook beef over medium heat until no longer pink; drain. Add to the bean mixture; stir in tomatoes and tomato sauce. Bring to a boil. Reduce heat; cover and simmer for 30 minutes, stirring occasionally.
  6. Crush tortilla chips. Stir into chili; cook for 5-10 minutes or until thickened. Serve with cheese, lettuce and olives if desired. Yield: 9 servings (2-1/4 quarts).
Originally published as Taco Chili Mix in Taste of Home Christmas Annual Annual 2010, p120

Nutritional Facts

1 cup (calculated without optional toppings) equals 231 calories, 7 g fat (2 g saturated fat), 31 mg cholesterol, 699 mg sodium, 29 g carbohydrate, 8 g fiber, 16 g protein. Diabetic Exchanges: 2 medium-fat meat, 1 starch, 1 vegetable.

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