I like tacos.
I like chili.
I like chili that tastes like tacos. And I make it all the time, especially this time of year.
There is nothing better on a chilly December night than this.
Except for a Rolling Stones show. That would trump chili. And a bigger car. For free. That would definitely beat chili.
Alright. I could name lots of things that could be better than this delicious chili. But for this gal, it’s the simple things. And this deliciousness is dang simple to make.
Ready? Let’s rock and roll.
Grab about a pound of ground turkey (or beef, or chicken for that matter–whatever floats your boat). Throw it in a frying pan.
Dig an onion out of your veggie drawer. I used a half because this sucker was huge. So use a whole one if your onions are not on steroids. A sweet onion goes nicely in this recipe too, if you like ’em.
Chop it up into a medium-sized dice. Do not cut any of the skin off your index finger because you’re distracted by your daughter.
It will hurt.
If you did that, you may want to go get a bandage. Like, now.
Toss the onion in the pan with the turkey, mix it up, season well with salt and pepper, and get those suckers browning on medium-high heat.
Now, grab your can opener and crack open two cans of diced tomatoes with green chilies…
…one can chili beans “in sauce”…
…and one can (or two, if you’re feeling bean-y) of good ol’ black beans.
I told you this recipe was easy. And it gets even easier.
Frozen veggies. God’s gift to mothers. I had corn and edamamme on hand, but you could use whatever ya got.
Yes, edamamme is a little weird for chili, but it gives it a nice touch of green. Plus it is technically a bean. Plus, it’s delicious. And (ahem) good for you. But don’t tell my husband.
Grab a heaping 1/3 cup of taco seasoning. Or about a packet and a half. I get the big ol’ jars of the stuff from Costco because taco seasoning is my life.
Combine all the canned stuff and frozen stuff in a slow cooker. Mix it on up.
One of the things I love most about this recipe is that you could keep all of the ingredients on hand. Seriously. No trip to the store required. Just keep some turkey handy in the freezer, some cans in the pantry, and you’re good to go. And it certainly doesn’t taste like you put zero effort into making it.
By now the turkey should be nice and brown.
Toss it on in and add the taco seasoning.
Give it all a good stir, cover, and cook on high for 4 hours or low for 6-8 hours.
Your house will smell divine all day long.
I usually serve it over a bed of crunchy little tortilla chips.
And lots of grated cheddar cheese on top.
Promise me you will eat this with cheese. It’s a requirement.
I love it when the cheese gets all melty. It’s heaven.
Other than Mick Jagger and a free car, it does not get better than this. Deeeelish.
Make this for your nearest and dearest on a chilly night. They will kiss the frozen, snow-covered ground that you walk on.
Turkey Taco Chili: The Recipe
- 1 pound ground turkey
- 1 onion, chopped
- 1 tsp salt
- 1 tsp freshly ground pepper
- 1 can chili beans in sauce
- 2 cans diced tomatoes with green chilies
- 1 can black beans
- 1 cup frozen sweet corn
- 1 cup frozen edamamme (if desired)
- 1/3 cup (or 1 1/2 packets) taco seasoning
Brown turkey with chopped onion, salt, and pepper in a frying pan. Transfer to slow cooker. Add remaining ingredients. Stir well. Cook on high for 4 hours or low for 6-8 hours. Eat. Enjoy. Repeat.