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Black Bean Taco Chili

March 5, 2013 by  
Filed Under Main Dish, Recipes, Slow Cooker

 

I do not really like chili.  I’m not sure what it really is – the texture maybe, but also the heat.  I do not like spicy things at all.  I stumble upon this recipe for a freezer meal party I was hosting and thought I’d give a try.  It makes an easy freezer meal and cooks in the crock pot on the day you are using it.  Perfect.

I gave it a try and was shocked.  I loved it!  Even my children cleaned their bowls!  Great flavor, not to spicy and warm on a cool day.  A perfect meal!  The second time I made it {see how much I loved it}, I did only use half of the taco seasoning mix as a full envelope was too much heat for my girls {and me}.  But the first batch we just added some sour cream too and it cut the heat perfectly.

You don’t have to make this as a freezer meal.  The second time I just browned the meat and added the rest to the crock pot after lunch one day.  Hope your family enjoys the meal as much as ours does! 4x6 DSC_0022menu

Black Bean Taco Chili

Ingredients:

  • 1 lb lean ground beef (or ground turkey works too!)
  • 1 medium onion, chopped
  • 1 package mild taco seasoning mix
  • 1 (16 oz) bag frozen corn
  • 1 (16 oz) can black beans drained and rinsed (you could use kidney beans or pinto beans)
  • 2 (14 oz) cans stewed tomatoes
  • 1 (8 oz) can tomato sauce
Directions:
Brown meat and onion, drain. Let meat cool for a minute, then dump into a resealable gallon-sized freezer bag.  Dump the remaining ingredients into the bag, mix together, and zip bag closed.
When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on HIGH for 1-2 hours or LOW for 2-3 1/2 hours.
Serve with tortilla chips, cheese, sour cream, and guacamole.

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One Response to Black Bean Taco Chili

  1. Larry Sayer says:

    Looks like this will be a great taco filler. Good job

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