Taco chili with a twist! This veggie loaded taco chili is the best of two favorite soups. Loaded with vegetables, beans, seasoned ground beef and simmered in a flavorful broth. Healthy, delicious, warm & comforting, and sure to be a hit.
It’s getting cooler here so I’ve been making lots of chili, soup, chowder and all that good stuff. There is nothing more comforting than a warm bowl of chili topped with cheese, some avocado, and crunchy chips.
Which is why I make chili and soups of all kinds during the Fall and Winter. If I’m being honest, I make it year round. Even if it’s like 100 degrees outside 🙂
How to make taco chili loaded with vegetables
Sauté some chopped carrots, celery, onion, and some salt in olive oil. You want to be sure and cut the veggies really small. If the vegetables are cut too big they will not soften and instead of soft veggies you’ll end up with slightly crunchy ones.
Add in ground beef and cook until no longer pink. Here is where you can either keep it all in the pot and add the other ingredients. Or, move the ground beef mixture to the slow cooker and then add the remaining ingredients.
The chili does need to simmer for at least an hour for best flavor and results. If you choose the slow cooker then just keep it at low temperature and let it simmer for 5-6 hours.
The longer this taco chili simmers, the better it becomes. I love to make this in the early afternoon and let it sit on the stove top and simmer until dinner time. You want to keep the stove top temperature on low when simmering. Remember to stir occasionally to make sure nothing is stuck to the bottom in the pan and burning.
If you would rather, prepare the taco chili as directed and instead of leaving it in the pot simply add it all into the slow cooker and let it cook on low for 4-5 hours. This will also keep really well in the slow cooker on the warm setting if you want to keep it warm for a few hours.
Serve it up with sour cream, avocado or guacamole, tortilla chips and any other of your favorite toppings. The leftovers are absolutely fabulous too! I hope you love this delicious and veggie loaded twist to the classic chili.
Be sure to try out these other chili recipes
- 2 tablespoons olive oil
- 1 onion, finely diced
- 2 carrots, peeled and diced small
- 2 celery stalks, diced small
- 1 teaspoon salt
- 3 cloves garlic, minced or pressed
- 1 lb lean ground beef
- 1 small zucchini, diced small (peeled if wanted)
- 1 can (14.5 oz) beef broth
- 1 can (14.5 oz) petite diced tomaotes
- 1 can (15 oz) tomato sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 1/2 cups frozen corn
- 1 tablespoon cumin
- 1 tablespoon chili powder
In a large pot heat olive oil over medium heat. Add onion, carrots, celery, salt, and garlic. Sauté for 5-8 minutes or until softened.
Add ground beef and cook until no longer pink. Crumble up beef as you cook it. Drain the grease if necessary.
Add the remaining ingredients and bring it to a boil. Once boiling, reduce heat to low and simmer, covered, for an hour.
Serve with toppings of your choice. We love guacamole, cheese, sour cream, and tortilla strips.
TO COOK IN THE SLOW COOKER : Follow steps 1 & 2 and then add the beef mixture to the slow cooker. Add the remaining ingredients. Cook on low for 4-6 hours.
I use the regular, full-salt beef broth. If you use the reduced sodium take a taste test before serving and add additional salt if needed.
Plan ahead and simmer this for 1 hour. The flavor develops and it's so delicious. If you will be away from the house for awhile, simply place it in the slow cooker and let it cook on low for the afternoon.
Be sure and dice all the veggies small and the same size. You don't want big chunks of veggies that won't have time to get nice and tender. To make cutting carrots into small pieces, use baby carrots. They are already peeled and smaller to begin with.
Save this recipe for later and PIN IT to PINTEREST