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Mexican Chili served in a Tostada Bowl is SO easy to make and the clean-up is even easier! It is low in fat, high in fiber, hearty and flavorful.
A Family Favorite in a Tostada Bowl
I’ve made this Mexican Chili recipe dozens of times, and it is one of our favorites! It’s such a versatile recipe that can be eaten as a soup, used as a dip, drizzled over nachos, and even eaten in a tostada bowl (for a fun southwestern twist on bread bowl soup)! I was worried that the tostada would get soggy, but it didn’t. It actually turned out great! This recipe makes about 10 servings so we only used 4 tostada bowls and ate the rest of the chili for leftovers.
Ingredients for Mexican Chili
A few cans of your favorite beans, some corn, and a handful of other simple seasonings, and you’ve got a hearty meal that everyone loves! Here’s what you need for Mexican Chili:
- Kidney beans – One can, or 15 ounces.
- Black beans – one can
- Refried beans – one can
- Mexican style chili beans – one can
- Corn – one can of your favorite brand. If you have leftover grilled corn on the cob, cut it off the cob and use it in this chili. So good!
- Diced tomatoes – You can also use a can of Rotel with added seasonings.
- Tomato sauce – one 8 ounce can
- Chilies – one four ounce can, chopped
- Water – about a cup, or you can use beef broth for extra flavor.
- Taco seasoning mix – one package or 1 to 2 tablespoons, or however much you like.
- Hidden Valley Ranch dry mix – one package
- Ground beef – one pound lean ground beef, turkey or ground chicken.
- Onion – half a cup, finely chopped
- Tostada bowls – find these in the Mexican food aisle. They’re crispy like taco shells, but in a bowl shape.
Additional Spices and Seasonings
Aside from the taco seasoning and ranch packet, I love experimenting with different seasonings and switching things up, especially in such a versatile recipe like this Mexican chili. For an extra kick, try a few of these suggestions:
- Chili powder – add just a teaspoon at a time, because it packs a powerful punch.
- Fresh cilantro
- Cumin
- Mexican oregano
- Chipotle peppers
- Diced green peppers
- Cayenne pepper – again, add a teaspoon at a time.
- A couple cloves garlic
Make it a Vegetarian Dish
There are so many hearty ingredients in this chili! We love using lean ground beef in this recipe but you could easily substitute ground turkey or chicken, or leave out the meat for a vegetarian dish. Use water or vegetable broth instead of beef broth.
Choose Your Toppings
Once you stir all the ingredients together in a large skillet, cook on medium-high heat until heated through. Then add to the crock pot to simmer for a couple of hours. To serve, dish some chili into each tostada bowl and garnish with any toppings you like:
- Sour cream
- Cheddar cheese
- Pepper jack cheese
- Avocados
- Crushed tortilla chips
- Tomatoes
- Chopped onion
- Salsa
- Guacamole
- Sliced olives
Questions About Mexican Chili
Both are made from cornmeal. A tostada shell is usually flat, while hard taco shells are folded. For this recipe we use tostada bowls which (as the name would suggest) are bowl-shaped rather than flat.
This can be a touchy subject! People have very strong opinions on what constitutes “chili”. An authentic Texas chili (also known as “chili con carne”) does NOT have beans. But for this recipe, we love bulking up with a few cans of our favorite beans.
Do not put raw meat into a pot of chili and let it cook away. Your meat needs to be cooked before adding other ingredients. This includes ground beef, bacon, chorizo, etc.
READ MORE: 75+ Best Mexican Recipes
Favorite Mexican Recipes
Try some or all of these delightful Mexican recipes and put together a true feast for your next gathering:
Mexican Chicken Casserole
Easy Chilaquiles
Mexican Lasagna
Steak Fajita Bowls
Creamy Black Bean Soup
Easy Cheesy Enchiladas
Shredded Beef Taquitos
Sweet Corn Cakes (Tamalitos)
Mexican Street Corn Cups
Easy Restaurant Style Mexican Rice
How to Make Mexican Chili
Mexican Chili
Ingredients
- 15 oz kidney beans
- 15 oz black beans
- 15 oz refried beans
- 15 oz Mexican style chili beans
- 15 oz corn
- 15 oz diced tomatoes
- 8 oz tomato sauce
- 1 can chilies chopped (4 oz)
- 1 c. water
- 1 pkg taco seasoning mix
- 1 pkg Hidden Valley Ranch dry mix
- 1 lb. lean ground beef
- ½ c. onion finely chopped
- 6 Tostada bowls
Instructions
- Brown meat and onion in a large cooking pot over medium high heat.
- Add all remaining ingredients (do not drain any of the cans before adding) and bring to a boil, then reduce heat.
- Simmer on low heat for 20-30 min stirring occasionally.
- Serve in tostada bowls.
Notes
Crockpot Option:
You can also brown the meat and onion, then combine with all remaining ingredients in a large slow cooker on high for 2-3 hours.To Make it Vegetarian:
Leave out the meat for a vegetarian dish. Use water or vegetable broth instead of beef broth. Toppings ideas:-
- Sour cream
-
- Cheddar cheese
-
- Pepper jack cheese
-
- Avocados
-
- Crushed tortilla chips
-
- Tomatoes
-
- Chopped onion
-
- Salsa
-
- Guacamole
-
- Sliced olives
Can this be made with chicken instead?
Yes, you can use chicken. I would recommend dicing the chicken and then sautéing the chicken until no longer pink in the middle. Thanks for asking!
We don’t have ranch dressing were I live. What can I use instead?
You can just leave it out! Maybe add a little more taco seasoning.
This sounds and looks simply delicious!!!!!
I am so excited to make this. We are having a chili cook off on Saturday and I have never made chili before and didn’t know what to do . Then I remembered when you made this for us and how amazing it was! Here’s to hoping it turns out as good as yours 🙂
Hi there. The current Food on Friday on Carole’s Chatter is collecting links to posts about Mexican dishes and flavours. I do hope you link this one in. This is the link . Please do pop back to check out some of the other links – there are a lot of good ones already. Have a great week.
@ Shelly– That's a great question. I haven't frozen this before but I am sure it would be ok. I have frozen and re-heated other chilis before and they have turned out fine!
Hi! I commented up there ^ over a year ago and had a quick question. I was thinking of making this for a freezer meals group I'm a part of… do you think it would hold up to freezing and reheating (minus the garnishments of course)? Thanks!
I always visit your blog before any recipe websites. I have never left comment so I am long past due. Everything I make from your blog is a family/friends hit. thank you so much! Making this Mexican chilli for the first time tonight for guests coming over. Thanks so much! Melissa in Charlotte, NC
I love that I can rely on your blog to help me when I need a recipe. I wanted to make chili tonight, but out of ground turkey for my usual recipe. Love it, Erica. Give that baby extra snuggles today, just because she has an awesome mom.
Made this today and it was my first time making chili. Loved it! I let it simmer in a crock pot for 6 hours on low and it turned out fabulous.
A yummy Recipe
I've made this 3 or 4 times since you've posted it. We absolutely love this recipe and it's so easy! We especially love adding chunks of fresh avocado as garnish. I'm so glad you re-posted this as I may not have seen it otherwise. Thanks!
i like chilli recipe…. good
Mmm, I'm always on the lookout for new chili recipes. Thanks for posting this!
I'm glad you posted this again. I really need a good chili recipe and this looks like a great one!