4 Tablespoons taco seasoning, divided (2 standard packets or make your own!)
2 (14 ounce) cans petite diced tomatoes, drained
1 (7 or 8 ounce) can tomato sauce1
2 cups chicken broth (I use reduced sodium)2
1 large sweet potato, peeled and diced
1/2 cup yellow onion, diced
1 large green bell pepper, diced
1 (14 ounce) can corn (drained and rinsed) or 1 package of frozen corn
1 (14 ounce) can black beans, drained and rinsed
1 small jalapeño, minced (remove seeds and ribs)3
1 Tablespoon ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
1 hour before finishing: 1/2 cup uncooked quinoa
YIELD 10-12 servings
Heat oil in a large skillet over medium heat. Once hot, add the ground meat. Cook for 4 minutes, then add 2 Tablespoons of taco seasoning. Using a wooden spoon, break the meat up as it cooks. Allow it to cook completely, about 4-5 more minutes. You want it completely cooked.
Transfer the cooked meat to a 5 quart or larger slow cooker. (Here's one I own and love!) Add the remaining ingredients-- including the remaining taco seasoning and except for the quinoa. Stir everything together until combined. Cook on low for 7 hours or on high for 4 hours.
Stir in the quinoa. Cook for 1 more hour on low or 30 more minutes on high.
Serve chili warm topped with chopped green onion, shredded cheese, and/or sour cream.
And serve alongside my favorite cornbread! Keep leftovers in a large tupperware in the refrigerator for up to a week. Reheat in the microwave.