We are approaching chili season already. Hard to believe, right? I must confess I’m not a huge chili person normally. I think it stems from winter 2009 when my roommate and I made 2 giant pots of it and ate it all winter. Ever since, I look at it and think “oh god, please no.” This recipe is different though. For one, I’ve made it without meat. Also, it tastes like tacos and who doesn’t love tacos?? I think this recipe successfully combines all of the best parts of chili with taco flavoring to give it a nice kick and unique taste. Are you psyched? You should be.
- 2 cans of kindey beans
- 2 cans of pinto beans
- 1 large can of diced tomatoes
- 1 can tomatoes and chiles
- 1 can of corn
- 1 taco seasoning packet
- 1 ranch dressing mix packet
- shredded cheese and sour cream (optional)
What to do:
You need a 4 quart or larger crock pot for this one. I filled my 4 quart pot up almost to the brim. I considered switching to the 6 quart, but laziness won out. Luckily, it worked out fine. Basically just throw in the beans, corn, diced tomatoes and tomatoes and chilis. Then add the taco seasoning and ranch dressing mix. Give it a good stir and start the crock pot. Cook for 8-10 hours on low or 4-5 hours on high. Stir well and serve with some shredded cheese and/or sour cream on top. It’s also good eaten with tortilla chips!
Smells and tastes great! It has just the right amount of spice. The ranch and taco flavor mix really gives this an awesome flavor. I’m really pleased with how it turned out. And now I have lunch for an entire week! This makes about 6-8 servings!