Wicked Taco Chili
LunchLow-sodiumSugar ConsciousOne DishDinnerLunchGluten-freeChicken & PoultryDairy-freeBeefDinnerGame Day
Ingredients
- 1 cup beef broth
- 2 lbs (900 g) lean ground beef, turkey or chicken
- 2 celery stalks, diced
- 1 large onion, diced
- 3 - 4 tbsp Taco Seasoning
- 1 can (28 oz/796 ml) diced tomatoes
- 1 can (28 oz/796 ml) plum tomatoes
- 2 bell peppers, diced
- 4 cups squash or pumpkin, diced
- 1 can (14 oz/395 ml) black beans, drained and rinsed
- 1 can (14 oz/398 ml) kidney beans, drained and rinsed
Preparation
- In a large pot, bring beef broth to a boil. Add beef, celery, onion and Taco Seasoning. Simmer for 6–8 minutes, until meat is cooked through.
- Stir in tomatoes, peppers, squash and beans. Bring back to a boil, then cover and simmer, stirring often, for about 25 minutes, until squash and peppers are tender.
- Spoon into bowls and dress with your favourite chili toppings.
Epicure Products Used
Nutritional Information
Per serving: Calories 180, Fat 3 g (Saturated 1 g, 0 0 g), Cholesterol 30 mg, Sodium 210 mg, Carbohydrate 24 g (Fiber 7 g, Sugars 7 g), Protein 16 g.
Tips
Bare Essentials: Omit squash and peppers.
Freshen Up: When reheating the bare essentials, simmer with squash and peppers, or add cooked corn, fresh cilantro or crushed chilies.
Make it Your Own: Simply choose a bean (red kidney, black, Romano, white cannellini), then mix with ground meat or soy.
Perfectly Balance Your Plate
Serve with a veggie platter and prepared Epicure Dip.