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Beef and Bean Taco Chili

This chili recipe is a lifesaver when I'm cooking on the fly. It's loaded with convenience ingredients, but you can pile on the veggies if you're in the mood for a fresh crunch. —Teri Rasey, Cadillac, Michigan
  • Total Time
    Prep: 10 min. Cook: 40 min.
  • Makes
    12 servings (4 quarts)

Ingredients

  • 1 tablespoon canola oil
  • 1 pound lean ground beef (90% lean)
  • 2 large onions, diced
  • 2 envelopes reduced-sodium taco seasoning
  • 3 cans (15 to 16 ounces each) black beans, undrained
  • 3 cans (15 to 16 ounces each) pinto beans, rinsed and drained
  • 2 cans (15 ounces each) no-salt-added tomato sauce
  • 1 teaspoon reduced-sodium beef bouillon granules
  • Optional toppings: Sour cream, shredded Mexican cheese, chopped tomatoes and crushed tortilla chips

Directions

  • In a Dutch oven, heat oil over medium heat; add beef and onions. Cook until beef is no longer pink and onions are tender, 6-8 minutes. Drain. Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, stirring occasionally, until flavors are blended, about 30 minutes. If desired, serve with toppings.

Test Kitchen tip
  • This chili freezes well, so you can make a double batch and freeze half of it for a warm and hearty meal another time.
  • Nutrition Facts
    1-1/3 cups: 282 calories, 5g fat (1g saturated fat), 24mg cholesterol, 1131mg sodium, 44g carbohydrate (8g sugars, 13g fiber), 20g protein.

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    Reviews

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    • duskyroses
      Oct 12, 2020

      I can't help fooling with a recipe, so mine was kinda different from above. I used 2 cans of pinto beans & 2 cans of kidney beans instead of black beans, as I am not a huge fan of black beans. I used a 1/4 bag of frozen onions & 1/4 bag of frozen green & yellow bell peppers. I omitted the bouillon. I used 1 jar of mild salsa, 1 15 oz can tomato sauce & 1/2 cup of water instead of two cans of tomato sauce. I added another envelope of the Taco seasoning. I also added 1/2 bag frozen corn for additional color. This was fantastic! I loved it. Thank you for the base idea. :)

    • pajamaangel
      Jul 10, 2019

      No comment left