Three-Bean Taco Chili Recipe
Three-Bean Taco Chili Recipe photo by Taste of Home
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Three-Bean Taco Chili Recipe

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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, Hemet, California
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:9 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 9 servings


  • 2 pounds ground beef
  • 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

Nutritional Facts

1-1/2 cups: 446 calories, 18g fat (8g saturated fat), 80mg cholesterol, 1360mg sodium, 41g carbohydrate (7g sugars, 9g fiber), 31g protein.


  1. 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.
  2. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Garnish with cheese. Yield: 9 servings.
Originally published as Three-Bean Taco Chili in Simple & Delicious January/February 2010, p22

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ooh! User ID: 5628505 247791
Reviewed May. 2, 2016

"This was great! I'm happy with how much it made too! I sprinkled broken chips on top to give each spoonful a little crunch. Yum!"

mamaknowsbest User ID: 5826120 216140
Reviewed Dec. 28, 2014

"Yes! This chili tastes like it has simmered all day! Perfect. Made twice. Followed directions except added only 1 cup of water. We like thick chili. Great as a chili or over top of chips and cheese. Nice, hearty chili with full flavor."

chris28304 User ID: 2137086 160014
Reviewed Nov. 9, 2014

"Super quick and easy to make. I did change it a little. I only used 1 lb of ground beef and one cup of water. I also used Italian diced tomatoes (diced tomatoes with basil, garlic and oregano) instead of regular diced tomatoes. Turned out perfectly. Really good with corn chips or corn muffins."

jgbex1 User ID: 5795516 72611
Reviewed Feb. 3, 2014

"This is my favorite chili recipe"

chinaroad User ID: 6256249 92642
Reviewed Sep. 14, 2013

"I've made this many times! Love that it makes so much."

leeart User ID: 2566328 72610
Reviewed Aug. 4, 2013

"This is now our favorite recipe for chili. Nice combo of tacos and chili and easy to make. I added onions and garlic also. YUM"

voodoowitch User ID: 635464 112949
Reviewed Mar. 14, 2013

"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."

muffinmonster User ID: 2793033 160005
Reviewed Feb. 15, 2012

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

lildementedchef User ID: 5347963 159418
Reviewed Jan. 26, 2012

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

twinster User ID: 1297722 208186
Reviewed Jan. 22, 2012

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

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