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Four-Bean Taco Chili

Total Time

Prep: 15 min. Cook: 30 min.

Makes

12 cups

Amy Martell of Canton, Pennsylvania knows how to heat up the dinner table on a cold night. Her zesty chili is chockfull of ground beef, beans and south-of-the-border flair. Whip up the stovetop sensation when you're feeding a crowd, or make sure to save leftovers for the following two recipes.

Ingredients

  • 2 pounds ground beef
  • 3 cups tomato juice
  • 1 jar (16 ounces) salsa
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15-1/2 ounces) great northern beans, rinsed and drained
  • 1 can (16 ounces) butter beans, rinsed and drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (8 ounces) tomato sauce
  • 1 can (6 ounces) tomato paste
  • 1 can (4 ounces) chopped green chilies
  • 1 envelope taco seasoning

Directions

  1. In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally.

Nutrition Facts

1 cup: 280 calories, 7g fat (3g saturated fat), 37mg cholesterol, 1186mg sodium, 32g carbohydrate (7g sugars, 9g fiber), 22g protein.

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