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Beef and Bean Taco Chili

This chili recipe is a lifesaver when I'm cooking on the fly. It's loaded with convenience ingredients, but you can pile on the veggies if you're in the mood for a fresh crunch. —Teri Rasey, Cadillac, Michigan
  • Total Time
    Prep: 10 min. Cook: 40 min.
  • Makes
    12 servings (4 quarts)

Ingredients

  • 1 tablespoon canola oil
  • 1 pound lean ground beef (90% lean)
  • 2 large onions, diced
  • 2 envelopes reduced-sodium taco seasoning
  • 3 cans (15 to 16 ounces each) black beans, undrained
  • 3 cans (15 to 16 ounces each) pinto beans, rinsed and drained
  • 2 cans (15 ounces each) no-salt-added tomato sauce
  • 1 teaspoon reduced-sodium beef bouillon granules
  • Optional toppings: Sour cream, shredded Mexican cheese, chopped tomatoes and crushed tortilla chips

Directions

  • In a Dutch oven, heat oil over medium heat; add beef and onions. Cook until beef is no longer pink and onions are tender, 6-8 minutes. Drain. Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, stirring occasionally, until flavors are blended, about 30 minutes. If desired, serve with toppings.

Test Kitchen tip
  • This chili freezes well, so you can make a double batch and freeze half of it for a warm and hearty meal another time.
  • Nutrition Facts
    1-1/3 cups: 282 calories, 5g fat (1g saturated fat), 24mg cholesterol, 1131mg sodium, 44g carbohydrate (8g sugars, 13g fiber), 20g protein.

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