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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