Taco Chili

• Meat

  • 1 lb Ground beef

• Produce

  • 1 Onion, fine
  • 1 15oz can Pinto beans
  • 1 10oz can Tomatoes and green chilis

• Canned Goods

  • 2 cups Chicken broth, gluten free

• Condiments

  • 1 3.8oz can Black olives
  • 1 15oz can Tomato sauce

• Baking & Spices

  • 2 tbsp Taco seasoning, homemade

Found on iowagirleats.com

Description

Ingredients

• 1lb ground beef
• 1 onion, chopped fine
• 2 cups gluten-free chicken broth
• 15oz can pinto beans, drained and rinsed (I used Bush’s brand)
• 15oz can tomato sauce (I used Dei Fratelli brand)
• 10oz can diced tomatoes and green chilis (I used Hatch brand)
• 3.8oz can sliced black olives, drained
• 2 - 2-1/2 Tablespoons homemade taco seasoning (see note) OR or a taco seasoning packet
• Toppings: shredded cheese, green onions, fresh cilantro, tortilla chips, cooked rice

Directions

• For the stovetop: Heat a large soup pot or Dutch oven over medium-high heat then add ground beef and onion and saute until cooked through, breaking beef up as it cooks. Add remaining ingredients, except toppings, then turn heat up to high to bring to a boil. Place a lid on top then turn the heat down to medium-low and simmer for 30 minutes, stirring occasionally. Taste then add more taco seasoning if desired, and then serve with toppings. For the crock pot: Heat a large skillet over medium-high heat then add ground beef and onion and saute until cooked through, breaking beef up as it cooks. Drain if necessary then add meat to a 6 quart crock pot with the remaining ingredients, except toppings, and stir to combine. Cook on low for 6 hours then serve with toppings.