10 Delicious Taco Chili Recipes from Publix You Must Try

Craving a meal that’s as easy to make as it is delicious? Look no further! Our roundup of 10 Delicious Taco Chili Recipes from Publix is here to spice up your dinner routine. Perfect for busy weeknights or cozy weekends, these recipes blend the heartiness of chili with the bold flavors of tacos. Get ready to dive into a bowl of comfort that’ll have everyone asking for seconds!

Spicy Beef Taco Chili

Gently stirring the pot of memories and flavors, this Spicy Beef Taco Chili is a heartwarming blend of bold spices and tender beef, simmered to perfection. It’s a dish that invites you to slow down and savor each spoonful, much like a quiet evening spent reflecting on the day’s joys.

Ingredients

• 1 lb ground beef, preferably 80/20 for richness
• 1 medium yellow onion, finely diced for sweetness
• 2 cloves garlic, minced to release their aromatic oils
• 1 can (15 oz) kidney beans, drained and rinsed to remove excess sodium
• 1 can (15 oz) diced tomatoes, with their juices for a saucy base
• 2 tbsp chili powder, for a deep, smoky heat
• 1 tsp ground cumin, to add earthy warmth
• 1/2 tsp cayenne pepper, for a kick that builds
• 1 cup beef broth, to enrich the chili’s body
• 1 tbsp olive oil, for sautéing
• Salt, to layer the flavors

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the finely diced onion, sautéing until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic, cooking for 1 minute until fragrant, being careful not to let it brown.
4. Increase heat to medium-high, add the ground beef, breaking it apart with a spoon, and cook until no pink remains, about 6 minutes.
5. Sprinkle the chili powder, ground cumin, and cayenne pepper over the beef, stirring to coat evenly, toasting the spices for 1 minute.
6. Pour in the diced tomatoes with their juices, kidney beans, and beef broth, stirring to combine.
7. Bring the mixture to a boil, then reduce heat to low, covering the pot to simmer for 30 minutes, stirring occasionally.
8. After simmering, remove the lid and continue to cook for an additional 10 minutes to slightly thicken the chili.
9. Season with salt to taste, starting with 1/2 tsp and adjusting as needed.

Unassuming in its simplicity, this chili boasts a robust texture and a flavor that deepens with each bite. Serve it topped with a dollop of sour cream or a sprinkle of sharp cheddar cheese for a comforting contrast.

Vegetarian Taco Chili

As the evening light fades, there’s something deeply comforting about stirring a pot of something hearty and aromatic, like this Vegetarian Taco Chili. It’s a dish that wraps you in warmth, with layers of flavor that unfold slowly, much like the quiet moments we cherish.

Ingredients

• 2 tablespoons of rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves of garlic, minced to a fragrant paste
• 1 red bell pepper, diced into bright, crisp pieces
• 1 tablespoon of ground cumin, toasted and aromatic
• 1 teaspoon of smoked paprika, for a whisper of depth
• 1 can (15 oz) of fire-roasted tomatoes, with their smoky sweetness
• 1 can (15 oz) of black beans, rinsed and drained to a silky texture
• 1 can (15 oz) of kidney beans, hearty and robust
• 2 cups of vegetable broth, rich and golden
• 1 cup of frozen corn, kernels plump and sweet
• 1 teaspoon of sea salt, finely ground
• 1/2 teaspoon of freshly ground black pepper, for a gentle heat
• 1 avocado, sliced into creamy ribbons for serving
• A handful of fresh cilantro, leaves torn for a burst of freshness

Instructions

1. In a large pot, heat the olive oil over medium heat until it shimmers, about 1 minute.
2. Add the diced onion and cook, stirring occasionally, until translucent and soft, about 5 minutes.
3. Stir in the minced garlic and diced red bell pepper, cooking for another 2 minutes until fragrant.
4. Sprinkle in the ground cumin and smoked paprika, stirring to coat the vegetables in the spices, about 30 seconds.
5. Pour in the fire-roasted tomatoes, black beans, kidney beans, and vegetable broth, bringing the mixture to a gentle boil.
6. Reduce the heat to low, cover, and simmer for 20 minutes, allowing the flavors to meld beautifully.
7. Add the frozen corn, sea salt, and black pepper, simmering uncovered for an additional 10 minutes.
8. Tip: For a thicker chili, mash a few beans against the side of the pot with a spoon.
9. Tip: Taste and adjust the seasoning with more salt or pepper if needed, but remember the flavors will continue to develop as it sits.
10. Tip: Let the chili rest off the heat for 5 minutes before serving to allow the flavors to settle.

Mightfully, this chili is a tapestry of textures, from the creamy beans to the crisp bell peppers, all swimming in a smoky, slightly sweet broth. Serve it with slices of avocado and a sprinkle of fresh cilantro for a dish that’s as vibrant to look at as it is to eat.

Slow Cooker Taco Chili

Today, as the gentle hum of the slow cooker fills the kitchen, let’s embrace the comforting embrace of a dish that marries the heartiness of chili with the vibrant flavors of tacos. This Slow Cooker Taco Chili is a testament to the beauty of simplicity, where each ingredient melds together over hours, creating a symphony of flavors that’s both nourishing and deeply satisfying.

Ingredients

• 1 lb lean ground beef, browned and drained of excess fat
• 1 can (15 oz) kidney beans, rinsed and drained
• 1 can (15 oz) black beans, rinsed and drained
• 1 can (14.5 oz) diced tomatoes, fire-roasted for a smoky depth
• 1 cup frozen corn kernels, sweet and crisp
• 1 packet (1 oz) taco seasoning, bursting with spices
• 2 cups beef broth, rich and savory
• 1 medium onion, diced finely for a subtle crunch
• 1 bell pepper, diced, adding a pop of color and sweetness
• 2 cloves garlic, minced, for a pungent kick
• 1 tbsp olive oil, extra virgin for a fruity note

Instructions

1. In a large skillet over medium heat, warm the olive oil until shimmering, then add the diced onion and bell pepper, sautéing until they’re just softened, about 5 minutes.
2. Add the minced garlic to the skillet, stirring constantly for 30 seconds to release its aroma without burning.
3. Transfer the sautéed vegetables to the slow cooker, followed by the browned ground beef, kidney beans, black beans, diced tomatoes, corn, taco seasoning, and beef broth, stirring gently to combine.
4. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, allowing the flavors to meld beautifully. Tip: For an even richer flavor, let it cook the full 8 hours on LOW.
5. Give the chili a good stir before serving to redistribute the flavors evenly. Tip: If the chili seems too thick, add a splash of beef broth to reach your desired consistency.
6. Serve hot, garnished with your favorite toppings. Tip: A dollop of sour cream and a sprinkle of shredded cheese can add a creamy contrast to the spicy chili.

Comforting yet vibrant, this Slow Cooker Taco Chili boasts a thick, hearty texture with layers of smoky, spicy, and sweet flavors. For a creative twist, serve it over a bed of crispy tortilla chips or alongside a slice of cornbread for dipping.

Three Bean Taco Chili

Gently simmering on the stove, this Three Bean Taco Chili is a comforting embrace of flavors, perfect for those evenings when you crave something hearty yet simple. It’s a dish that whispers of cozy kitchens and shared meals, blending the robustness of beans with the warmth of spices.

Ingredients

• 1 tablespoon of rich extra virgin olive oil
• 1 medium yellow onion, finely diced
• 2 cloves of garlic, minced to fragrant perfection
• 1 pound of lean ground beef, browned and crumbled
• 1 can (15 oz) of kidney beans, drained and rinsed
• 1 can (15 oz) of black beans, drained and rinsed
• 1 can (15 oz) of pinto beans, drained and rinsed
• 1 can (14.5 oz) of diced tomatoes, with their juices
• 1 packet (1 oz) of taco seasoning, bursting with spices
• 2 cups of beef broth, rich and savory
• 1 cup of frozen corn kernels, sweet and crisp
• Salt, to enhance all the flavors

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion and cook until translucent, stirring occasionally, about 5 minutes.
3. Stir in the minced garlic and cook for 1 minute, until fragrant.
4. Add the ground beef to the pot, breaking it apart with a spoon, and cook until no longer pink, about 6 minutes.
5. Tip: Drain any excess fat for a lighter chili.
6. Mix in the taco seasoning until the beef is evenly coated.
7. Pour in the beef broth, scraping the bottom of the pot to release any browned bits.
8. Add the diced tomatoes with their juices, kidney beans, black beans, pinto beans, and corn.
9. Tip: For a thicker chili, mash some of the beans against the side of the pot.
10. Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 20 minutes, stirring occasionally.
11. Tip: Taste and adjust the salt as needed halfway through cooking.
12. Remove from heat and let stand for 5 minutes before serving.

Finished with a flourish, this chili boasts a velvety texture with chunks of tender beef and beans, all swimming in a deeply spiced broth. Serve it with a dollop of sour cream and a sprinkle of sharp cheddar for a delightful contrast, or scoop it up with crispy tortilla chips for added crunch.

Chicken Taco Chili

Zestfully, let’s embrace the warmth of a bowl that combines the heartiness of chili with the vibrant flavors of tacos, a comforting blend perfect for any day that calls for a little extra coziness.

Ingredients

• 1 lb boneless, skinless chicken breasts, tender and juicy
• 1 tbsp rich extra virgin olive oil
• 1 medium onion, finely diced
• 2 cloves garlic, minced to aromatic perfection
• 1 packet (1 oz) taco seasoning, bold and flavorful
• 1 can (15 oz) black beans, rinsed and drained
• 1 can (15 oz) kidney beans, rinsed and drained
• 1 can (15 oz) corn kernels, sweet and crisp
• 1 can (14.5 oz) diced tomatoes, with their juices
• 1 can (8 oz) tomato sauce, smooth and rich
• 1 cup chicken broth, homemade if possible
• 1/2 cup fresh cilantro, chopped for a bright finish

Instructions

1. In a large pot, heat the olive oil over medium heat until shimmering.
2. Add the diced onion, cooking until translucent, about 5 minutes, stirring occasionally.
3. Stir in the minced garlic, cooking for 1 minute until fragrant, being careful not to burn.
4. Place the chicken breasts in the pot, browning each side for 3-4 minutes.
5. Sprinkle the taco seasoning over the chicken, coating evenly.
6. Add the black beans, kidney beans, corn, diced tomatoes, tomato sauce, and chicken broth to the pot, stirring to combine.
7. Bring the mixture to a boil, then reduce heat to low, covering and simmering for 25 minutes.
8. Remove the chicken breasts, shredding them with two forks, then return to the pot.
9. Continue to simmer uncovered for an additional 10 minutes, allowing the flavors to meld.
10. Stir in the fresh cilantro just before serving.

This Chicken Taco Chili boasts a thick, hearty texture with layers of flavor from the tender chicken, beans, and spices. Serve it topped with a dollop of sour cream, a sprinkle of shredded cheese, and a side of warm cornbread for a truly comforting meal.

Quinoa Taco Chili

Just imagine a bowl of warmth that hugs your soul, a blend of textures and flavors that tell a story of comfort and spice. This Quinoa Taco Chili is a melody of hearty quinoa, robust spices, and tender beans, simmered to perfection.

Ingredients

• 1 cup uncooked quinoa, rinsed and drained
• 1 tablespoon rich extra virgin olive oil
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 1 can (15 oz) black beans, rinsed and drained
• 1 can (15 oz) kidney beans, rinsed and drained
• 1 can (14.5 oz) diced tomatoes, with juices
• 2 cups vegetable broth
• 1/2 teaspoon sea salt
• 1/4 teaspoon finely ground black pepper
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced

Instructions

1. In a large pot, heat the olive oil over medium heat until shimmering.
2. Add the onion and sauté for 3 minutes, until translucent, stirring occasionally.
3. Stir in the garlic and red bell pepper, cooking for another 2 minutes until fragrant.
4. Sprinkle in the cumin, smoked paprika, and chili powder, toasting the spices for 1 minute to release their aromas.
5. Add the quinoa, black beans, kidney beans, diced tomatoes with their juices, and vegetable broth to the pot.
6. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20 minutes, stirring occasionally to prevent sticking.
7. After 20 minutes, check the quinoa for tenderness; if it’s not fully cooked, continue simmering for an additional 5 minutes.
8. Season with sea salt and black pepper, then stir in the fresh cilantro and lime juice just before serving.

This chili boasts a delightful contrast between the fluffy quinoa and the creamy beans, all wrapped in a smoky, slightly tangy broth. Serve it topped with avocado slices or a dollop of sour cream for an extra layer of richness.

Sweet Potato Taco Chili

Perhaps there’s no better way to welcome the gentle embrace of autumn than with a bowl of Sweet Potato Taco Chili, a dish that marries the earthy sweetness of sweet potatoes with the bold spices of traditional taco seasoning, creating a comforting yet vibrant meal.

Ingredients

• 2 tablespoons rich extra virgin olive oil
• 1 large sweet potato, peeled and diced into 1/2-inch cubes
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 pound lean ground turkey
• 2 tablespoons homemade taco seasoning
• 1 can (15 oz) fire-roasted diced tomatoes, undrained
• 1 can (15 oz) black beans, rinsed and drained
• 2 cups low-sodium chicken broth
• 1/2 cup fresh cilantro, chopped
• 1 avocado, sliced, for garnish
• 1/2 cup shredded sharp cheddar cheese
• 1/4 cup sour cream

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the sweet potato and onion, sautéing until the onion is translucent and the sweet potato begins to soften, about 5 minutes.
3. Stir in the garlic and cook until fragrant, about 30 seconds.
4. Add the ground turkey, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
5. Sprinkle the taco seasoning over the turkey and vegetables, stirring to coat evenly.
6. Pour in the diced tomatoes, black beans, and chicken broth, bringing the mixture to a gentle boil.
7. Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally, until the sweet potatoes are tender.
8. Stir in half of the cilantro just before serving.
9. Ladle the chili into bowls and garnish with avocado slices, shredded cheddar cheese, a dollop of sour cream, and the remaining cilantro.

Ladling this chili into bowls reveals its thick, hearty texture, with the sweet potatoes offering a soft contrast to the slightly spicy, deeply flavorful broth. Serve it with a side of warm cornbread or over a bed of quinoa for an extra layer of texture and nutrition.

Black Bean and Corn Taco Chili

How quietly the evening settles in, the perfect time to stir together a pot of something warm and comforting. This Black Bean and Corn Taco Chili is a humble yet vibrant dish, blending the earthy depth of black beans with the sweet pop of corn, all simmered in a richly spiced broth that hugs the soul.

Ingredients

– 1 tablespoon of fragrant extra virgin olive oil
– 1 medium yellow onion, diced into small, even pieces
– 2 cloves of garlic, minced to a fine paste
– 1 pound of lean ground beef, preferably grass-fed for its deeper flavor
– 1 tablespoon of chili powder, with its warm, smoky aroma
– 1 teaspoon of ground cumin, for a touch of earthy warmth
– 1 can (15 oz) of black beans, drained and rinsed to remove excess sodium
– 1 can (15 oz) of sweet corn kernels, drained to keep the chili from becoming too watery
– 1 can (14.5 oz) of diced tomatoes, with their juices for a bright acidity
– 2 cups of low-sodium beef broth, to build a rich, savory base
– Salt, just a pinch to enhance all the flavors
– Fresh cilantro leaves, roughly chopped for a burst of freshness at the end

Instructions

1. Heat the olive oil in a large pot over medium heat until it shimmers slightly, about 1 minute.
2. Add the diced onion, stirring occasionally, until it turns translucent and soft, about 5 minutes.
3. Stir in the minced garlic, cooking just until fragrant, about 30 seconds, to avoid burning.
4. Increase the heat to medium-high and add the ground beef, breaking it apart with a spoon, until it’s no longer pink, about 5 minutes.
5. Sprinkle the chili powder and cumin over the beef, stirring well to coat every piece evenly.
6. Pour in the black beans, corn, diced tomatoes with their juices, and beef broth, stirring to combine.
7. Bring the mixture to a gentle boil, then reduce the heat to low, letting it simmer uncovered for 20 minutes to meld the flavors together.
8. Taste and add a pinch of salt if needed, remembering the broth already contains some sodium.
9. Remove from heat and stir in the fresh cilantro just before serving.

You’ll find the chili thick yet spoonable, with a hearty texture from the beans and beef, while the corn adds little bursts of sweetness. Serve it topped with a dollop of sour cream or a sprinkle of shredded cheese for extra richness, or scoop it up with crispy tortilla chips for added crunch.

Turkey Taco Chili

On a quiet evening like this, when the air carries a hint of autumn’s approach, there’s something deeply comforting about simmering a pot of Turkey Taco Chili. It’s a dish that wraps you in warmth, blending the hearty satisfaction of chili with the playful spices of tacos, perfect for those moments when you crave both comfort and a little adventure in your meal.

Ingredients

• 1 lb lean ground turkey
• 1 tbsp fragrant cumin
• 1 tbsp smoky paprika
• 1 tsp garlic powder, aromatic and finely ground
• 1 cup diced sweet onions
• 1 cup vibrant bell peppers, a mix of colors
• 2 cloves garlic, minced to release their pungent aroma
• 1 can (15 oz) fire-roasted tomatoes, rich and slightly charred
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup frozen corn, sweet and crunchy
• 2 cups chicken broth, homemade if possible for depth of flavor
• 1 tbsp olive oil, extra virgin for its fruity notes
• Salt, just enough to enhance the flavors

Instructions

1. Heat the olive oil in a large pot over medium heat until it shimmers, indicating it’s ready.
2. Add the sweet onions and bell peppers, sautéing until they soften and the onions become translucent, about 5 minutes.
3. Stir in the minced garlic, cumin, and paprika, cooking for 1 minute until the spices bloom and fill the kitchen with their aroma.
4. Increase the heat to medium-high and add the ground turkey, breaking it apart with a spoon until it’s no longer pink, about 5 minutes.
5. Pour in the fire-roasted tomatoes, black beans, corn, and chicken broth, stirring to combine all the ingredients.
6. Bring the mixture to a boil, then reduce the heat to low, letting it simmer uncovered for 20 minutes. This slow cooking melds the flavors beautifully.
7. Season with salt, starting with 1/2 tsp and adjusting as needed, remembering the broth and beans already contribute saltiness.

Gently ladle the chili into bowls, noticing how the tender turkey and beans are enveloped in a sauce that’s both rich and slightly tangy from the tomatoes. Serve it with a sprinkle of sharp cheddar or a dollop of cool sour cream to contrast the warmth of the spices, making each spoonful a delightful exploration of textures and flavors.

Pumpkin Taco Chili

Gently, as the leaves begin to turn and the air carries a whisper of autumn, we find ourselves craving dishes that wrap us in warmth and nostalgia. This pumpkin taco chili is a harmonious blend of seasonal comfort and vibrant flavors, a dish that invites you to slow down and savor each spoonful.

Ingredients

• 1 tablespoon of rich extra virgin olive oil
• 1 medium yellow onion, finely diced
• 2 cloves of garlic, minced
• 1 pound of lean ground turkey
• 1 can (15 oz) of pumpkin puree, smooth and velvety
• 1 can (15 oz) of fire-roasted diced tomatoes, with their smoky depth
• 1 can (15 oz) of black beans, drained and rinsed
• 1 cup of vegetable broth, warm and inviting
• 2 tablespoons of taco seasoning, a blend of spices that dances on the tongue
• 1 teaspoon of ground cumin, earthy and warm
• 1/2 teaspoon of smoked paprika, for a hint of mystery
• Salt, to weave all the flavors together

Instructions

1. Heat the olive oil in a large pot over medium heat until it shimmers, about 1 minute.
2. Add the diced onion and minced garlic, sautéing until the onion becomes translucent and fragrant, roughly 5 minutes.
3. Introduce the ground turkey to the pot, breaking it apart with a spoon, and cook until no pink remains, about 7 minutes.
4. Stir in the pumpkin puree, diced tomatoes, black beans, and vegetable broth, mixing well to combine.
5. Season the mixture with taco seasoning, ground cumin, smoked paprika, and a pinch of salt, stirring to ensure even distribution.
6. Bring the chili to a gentle boil, then reduce the heat to low, allowing it to simmer uncovered for 20 minutes, stirring occasionally.
7. After simmering, taste and adjust the seasoning if necessary, remembering that flavors deepen as they sit.

Just as the chili thickens to a luscious consistency, the pumpkin lends a subtle sweetness that balances the smoky spices beautifully. Serve it topped with a dollop of cool sour cream or a sprinkle of sharp cheddar cheese for a delightful contrast in textures and temperatures.

Conclusion

Ready to spice up your meal rotation? These 10 taco chili recipes from Publix are a must-try for any home cook looking for delicious, easy-to-make dishes. Whether you’re craving something hearty or a bit lighter, there’s a recipe here for everyone. Don’t forget to leave a comment with your favorite and share this roundup on Pinterest to spread the chili love!