Tuesday, November 4, 2008

Taco Chili

This recipe is a mixture of chili and taco soup. It makes a huge pot, and the servings are huge for low points. Great fall recipe.

8 Servings /2 Cups Each /4 Pts. /6 P+ Ea. Serving

1 pd lean ground meat (for my points, I used 96% lean ground beef)
1 onion, chopped
3 cloves garlic, minced
1 1/2 C celery, cut into chunks
2 zucchini or summer squash, shredded
1/2 bell pepper, chopped
1 15 oz can tomato sauce
1 sm. can green chilis
2 15 oz cans stewed tomatoes
2 cans black beans (can substitute another type of bean if you want)
1 Taco Seasoning packet
1 Ranch-style dressing mix packet (Hidden Valley)
2 t. cumin
16 oz. frozen corn
2 t. chili powder


In a large soup pot, brown the meat, then add onions, garlic, zucchini, peppers, and celery halfway through the browning.
One by one add the remaining ingredients. Do not drain anything, just dump.Heat through, and simmer for a while till the flavors blend (about 1/2 hour).

This makes a lot. Leftovers can be frozen if you like.

2 comments:

Warm Bunny said...

This sounds EXCELLENT, and it looks like a good value too. Thanks for sharing it.

Dixons said...

Can't wait to try this, Jen! I love soups when it's cold out. (Speaking of cold weather...it snowed today!! So painful...) Keep these yummy recipes coming! Can't wait to see you guys this weekend!