Taco Ranch Chili

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Our family loves this chili. It is our "go to" comfort dish for football parties, holiday parties, busy fall days (it is great in the crockpot), and just about any other coolish-to-cold-weather occasion we feel is a good "chili" kind of day. I love to serve it with a toppings bar so that everyone can make and enjoy their own creation. (Though not pictured, avocado is especially delicious as a topping!) My toddlers even get down on some of this not-too-spicy-but-full-of-flavor soup as long as

For Chili:

1 lb Lean Ground Beef
1/2 cup Onion, diced
1/2 cup Red Pepper, diced
2 cups Chicken Broth*
1 can (11 3/4 oz) Diced Tomates & Green Chiles (such as Rotel)
1 can (16 oz) Tomato Sauce
1 can Pinto Beans, Rinsed
1 can Black Beans, Rinsed
1 pkg Taco Seasoning*
1 pkg Buttermilk Ranch* Seasoning
1 tsp Chili Powder
1/4 tsp Cumin

For toppings:

Sour Cream
Shredded Cheese - Monterey Jack, Sharp Cheddar
Green Onions
Avocado
Tortilla Chips

In a large dutch oven, brown ground beef, onion, and red pepper. When beef is no longer pink, drain fat and return to pan. Add chicken broth (or water), diced tomatoes (do not drain first), tomato sauce,...
See the full directions on my site

Nutritions

Calories
754

Sodium
602mg
25% DV

Fat
18g
28% DV

Protein
50g
100% DV

Carbs
99g
33% DV

Fiber
28g
112% DV

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Diabetic-Friendly Beef American Dinner Fall Slow Cooker