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Zippy Three-Bean Chili

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.

8 ServingsPrep: 10 min. Cook: 1 hour 20 min.

Ingredients

1 pound lean ground beef (90% lean)
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With Johnsonville Italian Sausage.
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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

2 of 2

Zippy Three-Bean Chili (continued)

Directions (continued)

tablespoon cheese. Yield: 8 servings (2 quarts).

Nutrition 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.