Wednesday, April 14, 2010

Meghann's Taco Chili

This is my own low carb variation of Taco Soup - I estimate 1 cup is 15g carb. Woot!


1 lb ground turkey
2 large cans diced tomatoes, do not drain
1 can corn, drained
1 can black beans, drained and rinsed
1 packet taco seasoning
1 packet dry ranch seasoning

Brown turkey. Add taco seasoning, tomatoes, corn, black beans, stir. Add ranch seasoning. Bring to a boil, then reduce to simmer approximately 1 hour.

Top with shredded cheese and a dollop of sour cream. Serve with corn bread or taco chips on the side.

*Can also be done in crock pot - throw in pot in AM, cook on low 6-8 hours stirring as you can.

Gluten free: use recipes for ranch seasoning and taco seasoning to avoid allergens. Skip corn if need be. Serve with gluten free crackers for dipping.

1 comment:

Meghann said...

I probably make this different each time, but my current tweaks are as follows:

1-2 lb ground turkey/beef/venison
2-3 large cans diced tomatoes, do not drain
1 can corn, drained
1 can black beans, drained and rinsed
1 packet taco seasoning
1 packet dry ranch seasoning

Brown meat, drain if needed. Add taco seasoning, tomatoes, corn, and black beans - stir. Bring to a boil, then reduce to simmer approximately 1 hour. Add ranch seasoning just before serving.

Top with shredded cheese and a dollop of sour cream. Serve with corn bread or taco chips on the side.

For super cheesy deliciousness - add 2/3 to one lg brick of Velveeta after simmering, stir until melted and combined.

*Can also be done in crock pot - throw in pot in AM, cook on low 6-8 hours stirring as you can.

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