Taco Chili

Instructions:

1. In a large pot or Dutch oven, cook the ground beef over medium heat until browned, breaking it up with a spoon as it cooks. Drain any excess fat.
2. Add the diced onion, minced garlic, and diced bell pepper to the pot with the beef. Cook for 5-7 minutes, or until the vegetables are softened.
3. Stir in the black beans, kidney beans, corn, diced tomatoes, tomato sauce, diced green chilies, taco seasoning, chili powder, cumin, salt, and pepper.
4. Bring the chili to a simmer, then reduce the heat to low. Cover and let it simmer for 20-30 minutes, stirring occasionally.
5. Taste and adjust the seasoning, if necessary.
6. Serve the taco chili hot, topped with shredded cheese, sour cream, diced avocado, sliced jalapenos, and chopped cilantro, if desired.

Note: This recipe makes about 6 servings. It can be stored in an airtight container in the refrigerator for up to 5 days, or frozen for up to 3 months. Reheat gently on the stovetop or in the microwave before serving. Enjoy!