Taco Chili

I don't think there's anything better than coming home and having a big bowl full of warm chili on a cold day. This chili is thick, hearty and perfect with just the right amount of yummy toppings. It is so good that your whole family will love it. And did I mention that it comes together in 30 minutes or less?? Talk about one amazing meal.

Taco Chili

Adapted from Mel’s Kitchen Cafe

1 lb. lean ground beef or ground turkey

1/2 tsp. salt

1/4 tsp. black pepper

1 cup chicken broth

1 cup mild salsa verde

1 (15 oz.) can red kidney beans, drained and rinsed

1 (15 oz.) can pinto beans, drained and rinsed

 1 (15 oz.) can diced tomatoes, pureed in a blender

 2 (8 oz.) cans tomato sauce

 1 Tbsp. chili powder

 2 tsp. ground cumin

 1/2 tsp. paprika

 1/4 tsp. garlic powder

 Toppings: tortilla chips, sour cream/greek yogurt, cheese, cilantro, lime, etc.

1. In a large frying pan, brown the ground beef or turkey with the salt and pepper until cooked through, breaking the meat into small pieces as it cooks. Drain grease.

2. In a 6-quart pot, add the remaining ingredients except for the toppings. Stir until well combined.

3. Bring to a simmer and cook for 20 minutes. Season to taste with salt and pepper, if needed. Serve in individual bowls with toppings of choice.