Nutrition Facts

  • One serving:
  • (1 cup chili with 1 tablespoon cheese)
  • Calories:
  • 269
  • Fat:
  • 6 g
  • Saturated Fat:
  • 3 g
  • Cholesterol:
  • 33 mg
  • Sodium:
  • 738 mg
  • Carbohydrate:
  • 32 g
  • Fiber:
  • 8 g
  • Protein:
  • 21 g
  • Diabetic Exch:
  • 2 lean meat, 1-1/2 starch, 1 vegetable.

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.

SERVINGS

8

CATEGORY

Lower Fat

PREP

10 min.

COOK

80 min.

TOTAL

90 min.

INGREDIENTS

  • 1 pound lean ground beef
  • 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 the mushrooms, peppers and garlic; cook and stir 3 minutes longer or until vegetables are almost tender. 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).

Printed from tasteofhome.com Sep 7, 2008

Copyright Reiman Media Group, Inc © 2008