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Three-Bean Taco Chili

4.8 | 26 Reviews
Total Time:Prep/Total Time: 30 min.

By Taste Of Home Editorial Team

Recipe by Wanda Lee, Hemet, California

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 30, 2022

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

TEST KITCHEN APPROVED

Three-Bean Taco Chili

4.8 | 26 Reviews Add your review
Yield:9 servings
Prep:10 min
Cook:20 min
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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
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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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