When I think of getting dinner on the table on a busy night, the first thing I think of is my beloved crock pot. What could be better than having dinner ready and waiting when you walk in the door after a long day? I have several go-to crock pot meals for times when life gets too busy. One of our favorites is a Slow Cooked Bean Medley. Given the busy weeks of December, though, we are currently a little OD’d on bean medley. So I moved on to a close second, Taco Chili. Start to finish, this is in the crock pot in less than thirty minutes. Fast, easy, filling, and so tasty during this freezing cold weather!
1 lb. ground meat/soy crumbles
1 small onion, chopped
1 oz. taco seasoning mix (I make my own–inexpensive, and healthier than store-bought!)
15 oz. can tomato sauce
3/4 can diced tomatoes
15 oz. corn
2 15 oz. cans kidney beans, drained (I used one can of black beans and one can of black eyed peas)
1 c. shredded cheddar cheese
1. Brown (meat, if using, and) onion. Drain and place in crock pot with all remaining ingredients.
2. Cover and cook on low for 2 hours.
3. Serve by placing a handful of corn chips in the bottom of a bowl, top with soup, and sprinkle with cheese; OR, serve it up Chipotle-style and add any taco fixin’s (avocado, sour cream, cheese, lettuce…); OR, roll it up in a tortilla for a burrito! However you fix it, it will taste great!
Although it’s hard to tell from the photo, my cheese and avocado topped chili was delicious!