Zippy Three-Bean Chili
TOTAL TIME: Prep: 10 min. Cook: 1 hour 20 min.
YIELD: 8 servings.
I use convenient canned pinto, black and great northern beans to speed preparation of my hearty three-bean chili. The one-dish meal has a thick consistency and peppy Tex-Mex flavor. —Agnes Hamilton, Scott Depot, West Virginia
Ingredients
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1 pound lean ground beef (90% lean)
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1/2 cup chopped onion
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1 cup chopped fresh mushrooms
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1/2 cup chopped green pepper
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1/2 cup chopped sweet red pepper
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1 garlic clove, minced
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2 cups water
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1 can (14-1/2 ounces) diced tomatoes and green chiles, undrained
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1 envelope reduced-sodium taco seasoning
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1 can (15-1/2 ounces) great northern beans, rinsed and drained
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1 can (15 ounces) black beans, rinsed and drained
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1 can (15 ounces) pinto beans, rinsed and drained
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8 tablespoons shredded reduced-fat cheddar cheese
Directions
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1.
In a large saucepan, cook beef and onion over medium-high heat until beef is no longer pink, 5-7 minutes, breaking beef into crumbles; drain. Add mushrooms and peppers; cook and stir until vegetables are almost tender, 3 minutes. Add garlic; cook 1 minute longer. Stir in the water, tomatoes and taco seasoning.
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2.
Bring to a boil. Reduce heat; simmer, uncovered, 30 minutes. Add beans; simmer 30 minutes longer. Sprinkle each serving with 1 tablespoon cheese.
Nutrition Facts
1 cup: 274 calories, 7g fat (3g saturated fat), 40mg cholesterol, 773mg sodium, 31g carbohydrate (4g sugars, 8g fiber), 22g protein. Diabetic Exchanges: 2 lean meat, 1.500 starch, 1 vegetable.
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