Between work, homework, and after school sports, my days can get pretty busy. When I’m feeling a little overwhelmed with day-to-day craziness I usually end up making Taco Chili.
Not only is this very tasty and very easy to make, it is made from things that I usually have on hand.
I also love that it is easily customizable; and because it is made from canned ingredients, it is what I like to call a great “food storage” meal.
3 (15 oz) cans beans, rinsed and drained. (I use black, red, and garbanzo beans, but you could also use kidney, great northern, cannellini, chili, pinto…you get the idea.)
1 (15 oz) can corn, drained
1 (14.5 oz) can stewed tomatoes (with juices, I like to use Mexican Style but any will do)
1 (14.5 oz) can diced tomatoes (with juices)
1 1/2 T Taco Seasoning (or approx 2 packets)
Pour the beans, corn, tomatoes and taco seasoning in a large pan and simmer until everything is heated throughout.
1. If you don’t want a vegetarian chili you can brown, drain, and season a pound of hamburger to add to the mix.
2. 1 1/2 T of Taco Seasoning makes a pretty mild chili. Feel free to add more taco seasoning, diced jalapenos, cayenne pepper, and/or a small can of diced green chilies to add more heat.
3. If you prefer not to use Taco Seasoning (or you don’t have any on hand,) you can use chili powder, cumin, coriander, and a dash of cayenne or crushed red pepper flakes in place of the seasoning packet.
4. You can start the soup by sweating onions and garlic in a little bit of oil in the pan, and then add the canned ingredients. This adds another layer of flavor (and, another layer of prep time, of course!)
5. Garnish the soup with sour cream, shredded cheese, chopped cilantro, and/or salsa. My family even likes to crush tortilla chips on top to add a little crunch (and because it’s got to be a delicious meal if you get to have chips with it, right?)