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Slow Cooker Taco Spice Chili Recipe

Slow Cooker Taco Spice Chili
Source: sallys baking addiction

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Ingredients

  • 2 teaspoons olive oil
  • 2 pounds 92-97% lean ground turkey (or beef)
  • 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
PREP TIME
15m
COOK TIME
8h
TOTAL TIME
8h15m
YIELD
10-12 servings

Instructions

  • 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.

Dinner

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A recipe from sallys baking addiction

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