TACO CHILI MIX

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Taco Chili Mix image

During the busy holiday season, folks are thrilled to receive a jar of chili fixings for a no-fuss dinner. The flavor is fantastic!-Suzette Jury, Keene, California

Provided by Taste of Home

Categories     Lunch

Time 2h5m

Yield 9 servings (2-1/4 quarts).

Number Of Ingredients 14

1/2 cup dried kidney beans
1/2 cup dried pinto beans
1/2 cup dried red beans
1 envelope taco seasoning mix
1 tablespoon dried minced onion
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1-1/2 cups tortilla chips
ADDITIONAL INGREDIENTS:
4 cups water
1 pound ground beef
1 can (14-1/2 ounces) diced tomatoes with mild green chilies
1 can (8 ounces) tomato sauce
Optional toppings: shredded cheddar cheese, shredded lettuce and sliced ripe olives

Steps:

  • Layer the beans in a 1-qt. glass jar. Place seasonings in a small resealable plastic bag; place in jar. Top with chips. Cover and store in a cool, dry place for up to 2 months. Yield: 1 batch., To prepare chili: Remove chips and seasoning packet from jar and set aside. Sort beans and rinse in cold water., Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let soak for 1 to 4 hours or until softened. Drain and rinse beans, discarding liquid., Return beans to the pan. Add contents of seasoning packet and water. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until beans are tender., In a large skillet, cook beef over medium heat until no longer pink; drain. Add to the bean mixture; stir in tomatoes and tomato sauce. Bring to a boil. Reduce heat; cover and simmer for 30 minutes, stirring occasionally., Crush tortilla chips. Stir into chili; cook for 5-10 minutes or until thickened. Serve with cheese, lettuce and olives if desired.

Nutrition Facts : Calories 231 calories, Fat 7g fat (2g saturated fat), Cholesterol 31mg cholesterol, Sodium 699mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 8g fiber), Protein 16g protein. Diabetic Exchanges

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