Ingredientes para Italian Taco Chili
- 1 lb ground turkey
- 1 tbsp taco seasoning mix
- 1 large onion
- 2 carrots
- 1 green bell pepper
- 4 garlic cloves
- 1-2 jalapeno peppers
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp fennel seeds
- 1/4 - 1/2 tsp cayenne pepper
- Red Wine
- 1 (15 ounce) can kidney beans
- Tomatoes And Green Chilies
- Corn
- Lemon Juice
- 2 tbsp olive oil
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 cup beef broth
- 1 tsp salt
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Como fazer Italian Taco Chili
- Brown 1 lb ground beef (or turkey) in a large skillet over medium-high heat, breaking it up with a spoon. Drain off any excess grease.
- Add 1 tbsp taco seasoning to the browned meat. (You may not need the entire packet; adjust to your taste).
- While the meat cooks, prepare the vegetables: Dice 1 large onion, 2 carrots, 1 green bell pepper, 4 cloves garlic, and 1-2 jalapeños (depending on desired heat).
- In a large pot or Dutch oven, sauté the diced onions in 2 tbsp olive oil over medium heat until translucent (about 5 minutes). Add the carrots, bell pepper, garlic, and jalapeños. Cook until the vegetables are tender-crisp, about 8-10 minutes.
- Stir in 1 tsp ground cumin, 1 tsp dried oregano, 1/2 tsp fennel seeds, and 1/4 - 1/2 tsp cayenne pepper (adjust to your spice preference). Cook for 1 minute, stirring constantly.
- Add the cooked taco meat to the vegetable mixture. Stir in 1 (28 ounce) can crushed tomatoes, 1 (15 ounce) can tomato sauce, 1 (15 ounce) can kidney beans (drained and rinsed), 1 cup beef broth, and 1 tsp salt. Bring to a simmer.
- Reduce heat to low, cover, and simmer for 20 minutes, allowing the flavors to meld.
- Taste and adjust seasoning as needed. Garnish with shredded cheese, chopped cilantro, and a dollop of sour cream or Greek yogurt before serving.
Nutrition Information (Approximate per serving)
Sodium
63 g
Sugar
40g
Fat
15g
Carbs
14g