I have been craving soups lately.

I think it is the combination of the cooler weather and the “crud” I have been fighting, but all that has really tasted good to me the past few weeks has been soups and stews.

Last night, Big Girl wanted tacos for dinner. So, instead of the planned hamburgers I whipped up some tacos for her.  However, my newfangled tummy does not really handle tacos very well, so I went on the hunt for something else for dinner.

Since I’ve been craving soups, I decided to pull out my veggie chili recipe and make that… and then as it simmered and everyone else ate their taco salads (which is how the girls decided they wanted to eat their “tacos”) I thought about that leftover hamburger meat that was sitting in the skillet and decided to toss it in as well.

So, my veggie chili wasn’t so “veggie” anymore.  But, it sure is good.  I had some for lunch today and probably will eat it for lunch every day this week.  It is hearty and filling and the little bit of ground beef in there is hardly noticeable, but the taco seasoning gives it a nice kick that my “normal” veggie chili doesn’t have.

Here’s the mixed-up-mashed-up recipe, just in case you want to give it a try. I’m thinking this will definitely go in the cookbook for future use. Especially when I have leftover meat from taco night!

Lois’ Not-so-Veggie-Chili-Taco-Soup

1/2 cup chopped onion
1/2 cup chopped green bell pepper
2 cans tomatoes with chilies
1 cup frozen corn
~2 Tbsp olive oil
1 – 2 tsp Houston House Seasoning
1 can kidney beans
1 can black beans
1 large can chili beans
1 tablespoon cumin
1 tablespoon chili powder
1 package ranch salad dressing mix
1 (32-ounce) container beef broth
1 cup julienned or finely chopped carrot
1/2 – 1 lb ground beef
1 package taco seasoning
2 Tbsp minced garlic
1 teaspoon minced onion (dried)

  1. Add 1 Tbsp olive oil to sauté pan. Brown ground beef, sprinkling minced onion and 1 Tbsp minced garlic while meat is browning. (you can  use leftover taco meat instead for this portion of the recipe)
  2. Once meat is browned, add 1 can of tomatoes with chilies and package of taco seasoning.  Simmer 5-10 minutes.
  3. In a large stock pot or Dutch oven, sauté carrots, onion & bell pepper in remaining olive oil until tender.
    (the rest you can do in a crock pot or on the stove)
  4. Add corn, tomatoes and beans. Add broth & seasonings. Finally, add ground beef.
  5. Cook on simmer/low for at least 30-45 minutes if cooking on stovetop or 2-3 hours on high (4-6 hours on low) if using crock pot.
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