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This taco chili is absolutely loaded with beans and taco meat! I topped it off with tortilla chips, cheese, and sour cream.

Taco Chili

Taco chili is perfect for nights when you're craving tacos but need something warm and hearty. 
Course Main Course
Cuisine American
Keyword soup recipes, taco
Prep Time 10 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 25 minutes
Servings 8
Calories 184kcal


  • 1 package Hurst's 15 Bean Soup
  • 10 cups water
  • 1 pound ground beef
  • 2 packets taco seasoning
  • 14 ounce can diced tomatoes
  • 10 ounce can enchilada sauce
  • 4 ounce can diced green chiles
  • 1 sweet onion chopped
  • 2 cloves garlic minced
  • 1 teaspoon salt


  • Rinse and sort through the dried beans, removing any debris. Add beans to a large stock pot over high heat and pour in the water.
  • Bring to a boil, reduce to a simmer, and cover the pot.
  • Let cook for 1 hour and 30 minutes, stirring every 30 minutes.
  • When beans are tender, brown the beef until cooked through and drain the fat. Add one packet of taco seasoning to the meat and stir to coat.
  • Add the meat to the pot of beans, along with the second packet of taco seasoning, diced tomatoes, enchilada sauce, green chiles, onion, garlic, and salt. Add the packet of Ham Flavoring from the bag of beans to the pot. Stir well.
  • Cover and continue cooking on low for 45 minutes.
  • Serve with your favorite taco toppings, such as grated cheddar, avocado, sour cream, and tortilla chips.



If you don't use beans with ham seasoning, you can substitute one teaspoon of cumin and one teaspoon of chili powder in its place. 


Serving: 1bowl | Calories: 184kcal | Carbohydrates: 9g | Protein: 11g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 40mg | Sodium: 802mg | Potassium: 311mg | Fiber: 1g | Sugar: 5g | Vitamin A: 335IU | Vitamin C: 12.5mg | Calcium: 50mg | Iron: 2.1mg