Wicked Taco Chili

45 min

16 servings

Ingredients

  • 1 cup beef broth
  • 2 lbs (900 g) lean ground beef, turkey or chicken
  • 2 celery stalks, diced
  • 1 large onion, diced
  • 3 - 4 tbsp Taco Seasoning
  • 1 can (28 oz/796 ml) diced tomatoes
  • 1 can (28 oz/796 ml) plum tomatoes
  • 2 bell peppers, diced
  • 4 cups squash or pumpkin, diced
  • 1 can (14 oz/395 ml) black beans, drained and rinsed
  • 1 can (14 oz/398 ml) kidney beans, drained and rinsed

Preparation

  1. In a large pot, bring beef broth to a boil. Add beef, celery, onion and Taco Seasoning. Simmer for 6–8 minutes, until meat is cooked through.
  2. Stir in tomatoes, peppers, squash and beans. Bring back to a boil, then cover and simmer, stirring often, for about 25 minutes, until squash and peppers are tender.
  3. Spoon into bowls and dress with your favourite chili toppings.

Nutritional Information

Per serving: Calories 180, Fat 3 g (Saturated 1 g, 0 0 g), Cholesterol 30 mg, Sodium 210 mg, Carbohydrate 24 g (Fiber 7 g, Sugars 7 g), Protein 16 g.

Tips

Bare Essentials: Omit squash and peppers.

Freshen Up: When reheating the bare essentials, simmer with squash and peppers, or add cooked corn, fresh cilantro or crushed chilies.

Make it Your Own: Simply choose a bean (red kidney, black, Romano, white cannellini), then mix with ground meat or soy.

Perfectly Balance Your Plate

Serve with a veggie platter and prepared Epicure Dip.