Tex Mex Chili

SkillScale: 1

This is a perfect fall dish with lots of veggies and can be altered to add some spice for a kick! It’s actually a Weight Watchers recipe, so it’s not only full of flavor, but good for you, too! And the best part is that’s it super easy to make, freezes well, is easy to share, is great for a crowd and can even be served with fall football chili dogs or piled on a baked potato for something different! Be sure to start with a large stove top pan or stock pot: yields 15 1 cup servings.

1 lb. ground beef, browned in the skillet (add onions as you’re cooking the meat if you like them)
1 package of taco seasoning mix
1package of ranch dressing seasoning mix
1-2 cups water (add more if you like a thinner soup or less soup if you’re using this chili over a baked potato)
3 cans of petite diced tomatoes (go for the spicy mix if you like a little kick!)
1 can of corn (do not drain)
1 can kidney beans (do not drain)
1 can black beans (do not drain)
1 can pinto beans (do not drain)
Mix all ingredients together in a large pot on the stove top. Simmer for 20 minutes and enjoy!

Extras:
Serve with corn chips, sour cream, shredded cheddar or pepper jack cheese, scallions (small green onion stalks), oyster crackers, corn bread, etc. Add diced jalapenos to your corn bread for color and spice- what a combo!

Planning Tip: Make chili ahead of time and freeze it until you're ready to eat it. I make two batches of Tex-Mex Chili directly in a gallon ziploc bag and then I freeze it. It's great to have on hand and it's super easy to share with a friend who needs a meal during the birth of their baby or funeral of a loved one, etc.