Healthy and Delicious Taco Chili Recipe

Super Bowl Sunday usually means football, beer, chicken wings, and chili.

This healthy taco chili recipe that I adapted from Skinny Kitchen.com would be perfect to serve at your own bowl party or take with you if you’re attending as a guest.

Taco Chili

I used ground turkey, but you could use lean ground beef and still keep the fat and calories in line. Also, the original recipe called for kidney beans, but I substituted a large can of pinto beans.  I’m sure you would find that you could use the beans and meat of your choice and add your own flair for a delicious chili.

Ingredients:

1 pound ground turkey (or extra lean ground beef)
1 28 oz can diced tomatoes
1 28 oz can of pinto beans
1 15 oz can of black beans, rinsed and drained
1 8 oz can tomato sauce
1 1/2 cups onion, chopped
1 cup frozen corn, defrosted
1 packet taco seasoning mix
1 tablespoon cumin
1 tablespoon chili powder

Instructions:

1.  Brown turkey or beef in a large nonstick pan.  Add chopped onion and cook until meat is no longer tender.

2.  Add the remainder of the ingredients and cook on low heat for 30 minutes.

Toppings:

Get creative with chili toppings.  Sour cream, block olives, crushed corn tortilla pieces, shredded cheese and green onions are all good options.

Nutrition:

A one cup serving has 245 calories; 4 g fat; 0g cholesterol; 36 g carbs; 9g fiber; 856g sodium, 5g sugar.

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Comments

  1. Karen, I’m so happy you liked my taco chili recipe. It looks like your modifications worked well too.
    Looks yummy!
    All the best,
    Nancy