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One-Pot Taco Chili

Chili can be hard to pair with wine due to different spice levels. With a simple tweaking, however, you can easily enjoy this recipe with any of your February 2024 Wine Club wines.


  • 2 lbs lean ground beef or ground chicken
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 4 tbsp taco seasoning of choice
  • 15 oz of rinsed and drained pinto beans
  • 15 oz of rinsed and drained black beans
  • 28 oz of crushed roasted tomatoes of choice
  • ¾ cups frozen sweet corn
  • 5-8 oz of diced green chiles - to taste for spice level
  • Salt to taste
  • Fresh Pico De Gallo, either store bought or home made using your favorite recipe
  • Cilantro, fresh lime, avocado, sour cream and corn chips for serving


  1. Add the ground beef (or chicken if using) in a large skillet covered in olive oil spray. Add the onion, salt to taste, garlic and cook over medium heat until the meat is browned and no longer pink.
  2. Drain the fat from the pan and add the taco seasoning.  Stir to combine. Then transfer to a slow cooker.
  3. Add the beans, chiles, corn, and crushed tomatoes. Stir together.
  4. Cook on high for 3 to 4 hours or low for 6 hours.
  5. Serve in bowls and top it with fresh pico de gallo, avocado, cilantro, lime, sour cream, and corn chips!

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