Three-Bean Taco Chili

Total Time Prep/Total Time: 30 min.
Yield 9 servings
Test Kitchen Approved
This hearty chili is filling, nourishing and tastes like it simmered all day long. Leftover chili freezes well for a later time, so why not make a double recipe? To freeze: Cool remaining chili and transfer to freezer containers. Cover and freeze for up to 3 months. To use frozen chili: Thaw in the refrigerator. Place in a saucepan and heat through. —Wanda Lee, Hemet, California

Ingredients

  • 2 pounds ground beef
  • 2 cups water
  • 1 can (16 ounces) refried beans
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (16 ounces) chili beans, undrained
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 can (14-1/2 ounces) stewed tomatoes
  • 1 can (8 ounces) tomato sauce
  • 1 cup chunky salsa
  • 1 envelope taco seasoning
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1 cup shredded cheddar cheese

Directions

  1. In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the water, beans, corn, tomatoes, tomato sauce, salsa, taco seasoning and olives.
  2. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Garnish with cheese.

Nutrition Facts

1-1/2 cups: 446 calories, 18g fat (8g saturated fat), 80mg cholesterol, 1360mg sodium, 41g carbohydrate (7g sugars, 9g fiber), 31g protein.

This hearty chili is filling, nourishing and tastes like it simmered all day long. Leftover chili freezes well for a later time, so why not make a double recipe? To freeze: Cool remaining chili and transfer to freezer containers. Cover and freeze for up to 3 months. To use frozen chili: Thaw in the refrigerator. Place in a saucepan and heat through. —Wanda Lee, Hemet, California
Recipe Creator

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