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Three-Bean Taco Chili

Total Time

Prep/Total Time: 30 min.

Makes

9 servings

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
Three-Bean Taco Chili Recipe photo by Taste of Home

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.

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