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Recipe : Entry # 7602
Esther Briddick
(256) 612-3400
Recipe Title
Taco Chili
Recipe Theme
January: Chili
Joe Wheeler EMC
1 lb. ground beef
1 medium onion, diced
4 garlic cloves, minced
4 Tbsp. taco seasoning
3 cups chicken broth
3 small sweet potatoes, peeled and diced
2 carrots, peeled and sliced
1 (15oz) can diced tomatoes, undrained
1 (15oz) can black beans, drained and rinsed
1 cup frozen corn
1 cup mild salsa (you can use medium if you prefer spicier chili)

Suggested Toppings:
Avocados, diced
Green Onions, sliced
Cheddar Cheese, shredded
Sour Cream
Brown ground beef, onions, and garlic together in a large pot. Drain grease. Add taco seasoning, chicken broth, sweet potatoes, carrots, and undrained diced tomatoes. Bring to a boil, and cook for 10-15 minutes or until vegetables are tender. Add black beans, corn, and salsa and cook for 10 more minutes to allow flavors to meld. Top with desired toppings! Enjoy!
(Also, this chili does very well in a slow cooker. Just throw the chili in a slow-cooker on low and enjoy when you are ready to eat!)
Tell us about your recipe
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.