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Taco Chili Mix

During the busy holiday season, folks are thrilled to receive a jar of chili fixings for a no-fuss dinner. The flavor is fantastic!—Suzette Jury, Keene, California

9 ServingsPrep: 20 min. + soaking Cook: 1-3/4 hours

Ingredients

1/2 cup dried kidney beans
1/2 cup dried pinto beans
1/2 cup dried red beans
1 envelope taco seasoning mix
1 tablespoon dried minced onion
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1-1/2 cups tortilla chips
ADDITIONAL INGREDIENTS:
4 cups water
1 pound ground beef
XKick-up the flavor
With Johnsonville Italian Sausage.
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1 can (14-1/2 ounces) diced tomatoes with mild green chilies
1 can (8 ounces) tomato sauce
Optional toppings: shredded cheddar cheese, shredded lettuce and sliced ripe olives

Directions

Layer the beans in a 1-qt. glass jar. Place seasonings in a small
resealable plastic bag; place in jar. Top with chips. Cover and
store in a cool dry place for up to 2 months. Yield: 1 batch.
To prepare chili: Remove chips and seasoning packet from jar and set
aside. Sort beans and rinse in cold water.
Place beans in a Dutch oven; add water to cover by 2 in. Bring to a

2 of 2

Taco Chili Mix (continued)

Directions (continued)

boil; boil for 2 minutes. Remove from the heat; cover and let soak
for 1 to 4 hours or until softened. Drain and rinse beans,
discarding liquid.
Return beans to the pan. Add contents of seasoning packet and water.
Bring to a boil. Reduce heat; cover and simmer for 1 hour or until
beans are tender.
In a large skillet, cook beef over medium heat until no longer pink;
drain. Add to the bean mixture; stir in tomatoes and tomato sauce.
Bring to a boil. Reduce heat; cover and simmer for 30 minutes,
stirring occasionally.
Crush tortilla chips. Stir into chili; cook for 5-10 minutes or until
thickened. Serve with cheese, lettuce and olives if desired. Yield:
9 servings (2-1/4 quarts).

Nutrition Facts: 1 cup (calculated without optional toppings) equals 231 calories, 7 g fat (2 g saturated fat), 31 mg cholesterol, 699 mg sodium, 29 g carbohydrate, 8 g fiber, 16 g protein. Diabetic Exchanges: 2 medium-fat meat, 1 starch, 1 vegetable.