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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
This recipe is:
Quick
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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Reviewed on Mar. 14, 2013 by voodoowitch
Made this last night for supper and really appreciated how fast this came together. My only addition was some chopped onion. I used medium salsa and hot taco seasoning and it had a nice spice to it.
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.
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