Cozy Up To A Warm Bowl Of Taco Chili. We’ve had this Turkey Taco Chile done gluten-free style and it’s terrific. The only changes we made to make sure it was gluten-free were to replace the ranch salad dressing mix with a dry soup mix and use a gluten-free chicken broth. We topped it with some cheddar cheese and served it over buckwheat. It was terrific!
| Prep Time | 5 minutes |
| Cook Time | 20-30 minutes |
| Servings |
Ingredients
- 1 16 ounce package Jennie-O Ground Turkey Breast Extra Lean
- 1/2 small yellow onion chopped
- 1 tablespoon garlic minced or pressed
- 1 1 ounce taco seasoning
- 1 1 ounce package ranch salad dressing and seasoning mix
- 4 cups water or chicken broth
- 1 10 ounce cans diced tomatoes with green chilies
- 1 15.5 ounce can black beans drained and rinsed
- 1 15.5 ounce can pinto beans drained and rinsed
- 1 14 ounce can corn kernels drained
Ingredients
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Instructions
- Cook turkey as specified on the package. Always cook to well-done 165 degrees F as measured by a meat thermometer. Add onion, garlic, taco seasoning and ranch dressing, stir. Add water, tomatoes, beans and corn. Heat 20 to 30 minutes or until hot.
Recipe Notes
SPICE IT UP: Add some kick by topping your chili with diced jalapeño.
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This is the best chili ever!!!! I always make a double batch of it (I’m a widow and HATE to cook!!) I don’t like a lot of spice but I do use the spicy Ranch dressing mix and it adds just enough kick for me. Also, once in a while I add cooked pasta to it. Add this just as you are ready to serve it tho. Otherwise, the pasta “disintegrates”! It keeps well in the fridge for several days. If you’re a WW member, it is 0 points on purple without the pasta. Try it…you won’t be disappointed!