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Zippy Three-Bean Chili Recipe

Zippy Three-Bean Chili Recipe photo by Taste of Home

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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.

This recipe is:

Healthy

Diabetic Friendly

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Zippy Three-Bean Chili Recipe

Prep: 10 min. Cook: 1 hour 20 min.

Yield: 8 Servings

10 80 90

Ingredients

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

Directions

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. Yield: 8 servings (2 quarts).

Nutritional Facts 1 cup equals 269 calories, 6 g fat (3 g saturated fat), 33 mg cholesterol, 738 mg sodium, 32 g carbohydrate, 8 g fiber, 21 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable.

Originally published as Zippy Three-Bean Chili in Light & Tasty October/November 2004, p6

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Zippy Three-Bean Chili

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Reviewed on May. 15, 2012 by kgburgess

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.

Reviewed on Feb. 10, 2012 by shecooksalot

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.