A combo of two favored homemade meals. Turns out the toppings for both Tacos and Chili are pretty similar, making this recipe blend a fresh take on both meals. Served with cornbread, avocados, green onion, lots of lime, sour cream and cilantro…again… all about the fixings.
What
Is
Chili Meets Taco Night?
Imagine this: your favorite chili—whether it’s meaty, vegetarian, spicy, or mild—used as a taco filling. Add a bed of crisp lettuce, shredded cheese, diced onions, a dollop of sour cream, and maybe even a few crushed tortilla chips for extra crunch. You’ve just created the ultimate hybrid dinner.
It’s not quite chili. It’s not quite taco night. It’s both. And it’s glorious.
Give this comfort food a try on a fall or cold winter night with your favorite slippers and warm cornbread. Happy bellies.
Start with frying/smoking some chicken. This again is a great way to use up some vegetables in your fridge, but I used a red pepper and a good sized onion. Fry em up, add the chicken and toss with the seasonings until they’re fragrant.
Add the rice, water, and let it simmer 15-20 minutes or until rice is almost done. A little liquid left in there is okay since you’re baking this later.
Add two cans of beans, I prefer a mixture of white and red, but you could use whatever you have… chili beans, kidney, any white bean really. Add the salsa (regular or verde), cilantro, beans, and corn.
Stir it all up, bring to a simmer and add the cheese.
Throw it in the oven, without the lid. Get the fixins ready!
Chili Meets Taco Night
Ingredients
- Olive oil
- 2 lbs chicken breasts cooked & shredded/cubed
- 1 onion
- 4 garlic cloves
- 1 red pepper
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon chili powder
- Salt & Pepper
- 1 cup jasmine or long grain rice
- 2 cups water
- 1 jar or 16 oz salsa verde / salsa
- 1 can white beans drained and rinsed
- 1 can red beans drained and rinsed
- 1.5 cups corn
- 1 cup cilantro leave some for garnish
- 2 cups sharp cheddar/ taco blend cheese
- Garnishes: Avocado lime juice, sour cream, cilantro, hot sauce, etc.
Instructions
- Preheat oven to 425
- In oven proof skillet, add olive oil over medium high heat. Add onion and peppers. Cook until tender.
- Stir in cooked chicken, garlic, and spice mix. Cook until fragrant, maybe 5 minutes.
- Stir in rice and cook for a couple minutes until browned. Add water. Place cover on skillet until rice is almost done.
- Add salsa, corn, beans, and cilantro. Bring to a simmer.
- Mix and cover with cheese.
- Place in oven without lid until cheese is browned and bubbly, about 15 minutes.
- Let sit for 10 minutes. Garnish with lots of lime juice, sour cream, avocados and cilantro.
- Serve on top or next to warm cornbread.
Product Links
LeCruesant Shallow Dutch Oven
