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A bowl of chili topped with cheese, avocado, sour cream, and crushed corn chips.
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Beef and Bean Taco Chili

This flavor-packed Beef and Bean Taco Chili is loaded with ground beef, diced tomatoes, two kinds of chili beans, and corn. Let everyone add their favorite taco toppings and you've got yourself a hearty, super easy meal for your next game day party or any night of the week!
Prep Time10 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 10 minutes
Course: Main Course
Cuisine: American, Mexican
Servings: 8
Calories: 288kcal
Author: Valerie Brunmeier

Ingredients

  • 2 pounds lean ground beef
  • 1 cup diced white or yellow onion
  • 1 jalapeno seeded and diced
  • 1 teaspoon minced garlic
  • 15 ounce can BUSH’S® Mild Kidney Chili Beans, undrained
  • 15 ounce can BUSH’S® Mild Pinto Chili Beans, undrained
  • 14.5 ounce can Hunt’s® Fire Roasted Diced Tomatoes
  • 14.5 ounce can Hunt’s® Tomato Sauce
  • 1 cup low sodium beef broth
  • 2 tablespoons Homemade Taco Seasoning Mix
  • 1 cup frozen corn no need to thaw
  • Optional toppings - cilantro, green onion, sour cream, shredded cheese, crushed corn chips

Instructions

Stovetop Method:

  • Place a large pot or Dutch oven over MEDIUM heat and add the ground beef, onion, jalapeno, and garlic. Cook, stirring to break up the beef until crumbly and no longer pink, about 5 to 7 minutes. Drain off as much of the grease from the pot as possible and return it to the heat. Stir in the the kidney beans, pinto beans, diced tomatoes, tomato sauce, beef broth, and taco seasoning mix. Bring to a simmer over MEDIUM-HIGH heat, then reduce heat to LOW, cover, and simmer for 1 hour.
  • Stir in the frozen corn and let the chili simmer, uncovered, for an additional 10 to 15 minutes.
  • Serve with optional toppings.

Slow Cooker Method

  • After cooking the beef, onion, jalapeno, and garlic as directed, drain it well and transfer the mixture to a 6 quart slow cooker. Add the diced tomatoes, tomato sauce, beef broth, and taco seasoning mix (reserve beans and corn for later), Cover and cook on LOW for 4 to 5 hours. 
  • Stir in the beans and frozen corn. Cover and cook on LOW for an additional 30 to 60 minutes.

Nutrition

Calories: 288kcal | Carbohydrates: 25g | Protein: 31g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 70mg | Sodium: 611mg | Potassium: 922mg | Fiber: 4g | Sugar: 2g | Vitamin A: 80IU | Vitamin C: 6.8mg | Calcium: 59mg | Iron: 4.7mg