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Saturday, January 8, 2011

Crockpot Taco Chili

This is one of our favorite versions of chili. It takes the classic chili up a few notches. It's also great to eat piled on top of tortilla chips to kick-up nachos. We like to add sour cream, cheddar cheese and crushed up tortilla chips to ours.

This recipe makes a huge amount so you can freeze 1/2!

1 tbsp minced garlic
2 cans of kindey beans, drained
2 cans of pinto beans, drained
2 cans of black beans
2 cans of corn, drained
2 large cans of diced tomatoes
2 cans tomatoes and chiles
1 large onion, diced
1 large green pepper, diced
1 packet taco seasoning
1 packet ranch dressing mix
1 lb browned ground turkey or hamburger (optional.)
shredded cheese and sour cream for embellishment (optional, unless you're in my house. then it's mandatory.)


saute garlic, onions and pepper in evoo. add meat and brown.
drain fat and add to crockpot stoneware insert (the meat. not the fat.)
sprinkle seasoning packets on top of meat
drain and rinse the beans and add
add the ENTIRE contents of the corn and tomato cans

cover and cook on low for 8-10 hours or on high for 4-5.

*courtesy of  Crockpot365

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