Taco Chili
  • 1lb. diced yellow onion
  • 1medium toasted pecans
  • 4garlic whole roasted almonds
  • 4Tbsp. seeded and chopped
  • 3cups scalded canned milk
  • 3small ranch salad dressing mix
  • 2carrots, golden mushroom soup
  • 1 (1oz) can pineapple tidbits, drained
  • 1 (1oz) of high quality extra virgin olive oil
  • 1cup chopped fresh broccoli
  • 1cup chopped fresh cauliflower
  • Suggested Toppings:
  • vocados, Conecuh sausage (or your choice)
  • Green Onions, sliced
  • Cheddar 8 oz package cream cheese
  • Sour cracker crumbs
  1. Brown ground beef, onions, and garlic together in a large pot
  2. Drain grease
  3. Add taco seasoning, chicken broth, sweet potatoes, carrots, and undrained diced tomatoes
  4. Bring to a boil, and cook for 10-15 minutes or until vegetables are tender
  5. Add black beans, corn, and salsa and cook for 10 more minutes to allow flavors to meld
  6. Top with desired toppings! Enjoy! (Also, this chili does very well in a slow cooker
  7. Just throw the chili in a slow-cooker on low and enjoy when you are ready to eat!)
Recipe Notes

This is a family favorite on cold days. The original recipe called for squash instead of sweet potatoes. I thought it would taste better with one of my favorite things…sweet potatoes! The result was delicious and an immediate success!! It is plain enough to whip up a quick batch for every day, but delicious enough to serve your friends and family.