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Zippy Three-Bean Chili

Agnes Hamilton of Scott Depot, West Virginia uses convenient canned pinto, black and great northern beans to speed up preparation of her hearty chili. The one-dish meal has a stew-like consistency and a peppy Tex-Mex flavor.
  • Total Time
    Prep: 10 min. Cook: 1 hour 20 min.
  • Makes
    8 servings (2 quarts)


  • 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 heat until meat is no longer pink; drain. Add mushrooms and peppers; cook and stir 3 minutes longer or until vegetables are almost tender. Add garlic; cook 1 minute longer. Stir in the water, tomatoes and taco seasoning.
  • Bring to boil. Reduce heat; simmer, uncovered, for 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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Average Rating:
  • Bluemalick
    Jan 28, 2014

    This recipe is a staple at my house because it's healthy, easy to prepare and freezes well.

  • kgburgess
    May 15, 2012

    I thought this was very good chili! I loved all the different kinds of beans in it. I stirred just a spoonful of fat-free sour cream into my serving before sprinkling it with the cheese. It was delicious! The only thing I would change next time is that I would add the beans at the beginning of the simmering rather than halfway through. I felt they needed to be more tender...they needed to be cooked longer than just 30 minutes. I think the full hour probably would have done the trick. I might also put a lid on it to help steam the beans into softness, as well. But it was great! I would definitely make it again.

  • shecooksalot
    Feb 10, 2012

    A nice mild flavored chili. This was very easy to make and I liked all the additions of the mushrooms and peppers in it. This chili is also very thick, which I like. Would definately make again, maybe with some more taco seasoning than suggested in the recipe.

  • deer hunter
    Apr 25, 2006

    No comment left