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Taco Chili

Taco Chili recipe
Taco Chili recipe
This healthy recipe comes from NDSU Extension Service.


  • 1 pound lean ground beef, cooked
  • 1 medium onion, diced
  • 1 (14.5-ounce) can corn, drained and rinsed
  • 1 (14.5-ounce) can black beans, drained and rinsed
  • 1 (14.5-ounce) can navy beans, drained and rinsed
  • 1 (8-ounce) can tomato sauce
  • 2 (14-ounce) cans diced tomatoes
  • 1 (4.5-ounce) chopped green chilies
  • 1 package taco seasoning, reduced sodium


To freeze:

  • Place all ingredients in a gallon-size zip-top bag and put in the freezer. When ready to make, thaw in a refrigerator for 24 hours.

To cook:

  • Place in a slow cooker on low for four to six hours. Heat to an internal temperature of at least 165 F. Serve with shredded cheese and tortilla chips.

Makes six servings.

Per Serving: 300 calories, 4 grams (g) of fat, 25 g protein, 44 g carbohydrate, 10 g fiber and 450 milligrams sodium

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