Another favorite chili in our house is this Taco Chili. The recipe is meant for a chicken chili, but I attempted to make it vegetarian by adding extra beans instead. It’s very easy to make (even without a slow cooker). At least once a week, swapping out a meat meal for a vegetarian one, is one way I’ve found to cut down our weekly food budget. It can be challenging getting a dairy-free child to have enough protein with a vegetarian meal, but this recipe is a winner! B loved this chili mainly because it was topped with avocado and served with our favorite lime tortilla chips* In his words, “Chili?! With avocado and lime chips?! [jumping up and down] I love Taco Chili! [hugging me] Mama, you make the best food.”
Slow Cooker Taco Chili
adapted from Skinnytaste Fast and Slow
1 1/2 tbsp ground cumin
1 1/2 tbsp chili powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp dried oregano
1/2 tsp paprika
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1 (8oz) can tomato sauce
2 (15oz) can black beans, rinsed and drained
1 (15oz) can kidney beans, rinsed and drained
1 (15oz) can pinto beans, rinsed and drained
1 yellow pepper, diced small (or you can use 1-10 oz. package frozen corn kernels)
2 (10oz) can chopped green chiles (mild)
1 small onion, chopped
Taco Seasoning – In a small bowl, combine the cumin, chili powder, garlic powder, onion powder, oregano, paprika, salt and pepper.
Chili – In a 5 or 6 quart slow cooker (or a large stockpot if not using a slow cooker), combine the tomato sauce, beans, tomatoes, green chiles, onion, yellow pepper, and taco seasoning. Stir well.
SLOW COOKER – Cook on high for 6 hours or low for 10 hours.
STOVETOP – Bring mixture to a boil and the simmer for 30-45 minutes, until chili reduces to desired thickness.
To serve, scoop the chili into individual serving bowls and top with avocado, cilantro, and your favorite tortilla chips.
*These chips are found MUCH cheaper at Whole Foods. Link in post for reference.