Early spring in Iowa is full of new life. The calves are being born, the grass is starting to turn green, and the trees have buds. I love these signs that warmer weather is just around the corner. But it is still early spring. Which means that we still have a handful of chilly days and nights to get through.
Our schedule is about to get busy. And busy schedules mean I need quick suppers. This taco chili is quick to fix, keeps well in the crock pot, and warms my family up after a cold day. Plus, it can be made with pantry staples. I can always count on having the ingredients on hand for this chili. We love to eat ours with cheese and oyster crackers.
