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.


INGREDIENTS:

• 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)

DIRECTIONS:

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