Three-Bean Taco Chili Recipe

Three-Bean Taco Chili RecipePhoto by: Taste of Home Three-Bean Taco Chili Recipe Rating 5

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 - Yakima, WA

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Three-Bean Taco Chili Recipe
  • Prep/Total Time: 30 min.
  • Yield: 9 Servings
10 20 30

Ingredients

  • 2 pounds ground beef
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    With Johnsonville Italian Sausage.

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  • 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 (4 ounces) shredded cheddar cheese

Directions

  • 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.
  • Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Garnish with cheese. Yield: 9 servings.

Nutritional Facts 1-1/2 cups equals 446 calories, 18 g fat (8 g saturated fat), 80 mg cholesterol, 1,360 mg sodium, 41 g carbohydrate, 9 g fiber, 31 g protein.

Originally published as Three-Bean Taco Chili in Simple & Delicious January/February 2010, p22

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Reviews for Three-Bean Taco Chili (19)

Three-Bean Taco Chili Recipe

Three-Bean Taco Chili

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Reviewed on Feb. 15, 2012 by muffinmonster

Absolutely love it! It tastes wonderful! Great cross between tacos and chili!


Reviewed on Jan. 26, 2012 by lildementedchef

great change up for taco night added garlic:P and onions in the soup


Reviewed on Jan. 22, 2012 by twinster

My whole family liked this recipe. I will definitely make it again.


Reviewed on Nov. 21, 2011 by sckity

I love this recipe. I make it a lot during the winter months. I let mine cook in a crockpot for a few hours before eating it and it makes it better! Just a tip to anyone who tries to make it.


Reviewed on Jul. 29, 2011 by mmcleod18

My family really enjoyed this recipe. it was super quick and I will now make it all the time for game nights or sporting events. I used a mild taco seasoning packet and the regular one which added a little spice to the chili. We also ate it with bread and tortilla chips. It was yummy.


Reviewed on Apr. 08, 2011 by dreyfuss

With all the great reviews I'll have to give this a try.


Reviewed on Apr. 08, 2011 by shessuchariot

This is a great recipie, im making it again tonight for the second time. Last time I made it, I was a little nervous because I had unexpected company over and it was my first time making it. But it was so wonderful, it blew my guests away. I omited the stewed tomatoes and added mexican diced tomatos..super yummy! I always have to have cornbread with chili, but next time I make it I'll try it with tortilla chips...sounds so good!


Reviewed on Aug. 28, 2010 by kimdeeter

quick and yummy. I was kind of nervous about using the refried beans, but it was really good. I plan to use it again for a fundraiser for our local tennis team.


Reviewed on Jul. 23, 2010 by VictoriaElaine

This was ok. I didn't think it was as good as other people said it was, but that's just my opinion. It is very easy to make.


Reviewed on Mar. 21, 2010 by curlylis85

This was so easy and so good! We like it better with diced tomatoes instead of stewed tomatoes, but it worked great either way. I made this for a family gathering and it was a big hit!

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