THE RECIPE JOURNAL · Main Course
Quick and Easy One-Pot Taco Chili
This flavorful chili comes together in just one pot, making dinner both simple and satisfying. Packed with hearty ingredients and bold spices, it’s perfect for a cozy weeknight meal that everyone will love.
FROM THE KITCHEN • Quick and Easy One-Pot Taco Chili
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating a heavy pot over medium heat. Toss in the onions and ground beef, cooking and stirring until the beef is nicely browned and broken up, and the onions are soft and translucent—this usually takes about 5 minutes. Once that’s done, drain any excess grease from the pot.
02
Step 2
Next, pour in the beef broth, then add the beans, tomatoes, corn, and the Knorr Fiesta Sides - Taco Rice. Stir in the buttery spread, then bring everything to a boil. Once it’s bubbling, lower the heat, cover the pot, and let it simmer for about 7 minutes, or until the rice is tender.
03
Step 3
When it’s ready, take the pot off the heat and let it sit for a couple of minutes. Give it a good stir before serving. Top your chili with shredded cheese and a dollop of sour cream for extra flavor. Enjoy!
Why you’ll love it
This dish is perfect for busy weeknights when you want something hearty and flavorful without spending hours in the kitchen. It combines all the classic taco spices with comforting chili ingredients, all cooked in one pot for easy cleanup.
How to serve
Serve with a dollop of sour cream, shredded cheese, and chopped green onions on top. Add some crunchy tortilla chips or warm cornbread on the side to complete the meal.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. This chili also freezes well—portion it out and freeze for up to 3 months. Reheat gently on the stove or in the microwave, adding a splash of water if it thickens too much.
