Monday, January 6, 2014

Taco Chili

Work lunchtime often includes tasting other people's foods.  We copy and trade recipes.  Some of my favorite recipes come from the collection my coworkers made for as a wedding present.

On a cold January day, this chili smelled delicious when it was reheating in the microwave; everyone in lunchroom begged for the ingredients.  I picked everything up on my way home, and it was in the crock pot the next day.  It is filling enough on its own, but it's also great topping a baked potato or served  in a bread bowl or pasta.


  • 1 pound ground turkey breast
  • 1 large onion, chopped
  • 4 celery stalks, chopped
  • 1 clove of garlic, minced
  • 3 T ranch dressing mix
  • 3 T taco seasoning mix
  • 1 can (15 oz) pinto beans
  • 1 can (15 oz) kidney beans
  • 1 can (15 oz) black beans
  • 1 bag frozen corn, cooked
  • 1 can (15 oz) stewed tomatoes
  • 1 small can diced green chilies (optional)


  1. Brown meat and onions; drain.  Add celery and garlic, cook through.
  2. Add meat mixture to a large pot; without draining, add all other ingredients.
  3. Simmer 1 hour or cook on low in a crock pot for 6 hours.

Difficulty: Easy
Time: 15 minutes prep; 6 hours slow cooking
Source: my coworker

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