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Zippy Three-Bean Chili

I use convenient canned pinto, black and great northern beans to speed up preparation of my hearty chili. The one-dish meal has a stew-like consistency and a peppy Tex-Mex flavor. — Agnes Hamilton, Scott Depot, West Virginia
  • Total Time
    Prep: 10 min. Cook: 1 hour 20 min.
  • Makes
    8 servings


  • 1 pound lean ground beef (90% lean)
  • 1/2 cup chopped onion
  • 1 cup chopped fresh mushrooms
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped sweet red pepper
  • 1 garlic clove, minced
  • 2 cups water
  • 1 can (14-1/2 ounces) diced tomatoes and green chilies, undrained
  • 1 envelope reduced-sodium taco seasoning
  • 1 can (15-1/2 ounces) great northern beans, rinsed and drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 8 tablespoons shredded reduced-fat cheddar cheese, divided


  • In a large saucepan, cook beef and onion over medium-high heat until beef is no longer pink, 5-7 minutes, breaking up beef into crumbles; drain. Add mushrooms and peppers; cook and stir until vegetables are almost tender, 3 minutes. Add garlic; cook 1 minute longer. Stir in the water, tomatoes and taco seasoning.
  • Bring to boil. Reduce heat; simmer, uncovered, 30 minutes. Add beans; simmer 30 minutes longer. Sprinkle each serving with 1 tablespoon cheese.
Nutrition Facts
1 cup: 269 calories, 6g fat (3g saturated fat), 33mg cholesterol, 738mg sodium, 32g carbohydrate (0 sugars, 8g fiber), 21g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable.

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