This is how you heat up the dinner table on a cold night. My zesty chili is chock-full of ground beef, beans and south-of-the-border flair. Whip up the stovetop sensation when you're feeding a crowd, or make sure to save leftovers for another meal. —Amy Martell, Canton, Pennsylvania
Four-Bean Taco Chili
Four-Bean Taco Chili
Prep Time
15 min
Cook Time
30 min
Yield
12 cups
Ingredients
- 2 pounds ground beef
- 3 cups tomato juice
- 1 jar (16 ounces) salsa
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1 can (15-1/2 ounces) great northern beans, rinsed and drained
- 1 can (16 ounces) butter beans, rinsed and drained
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (8 ounces) tomato sauce
- 1 can (6 ounces) tomato paste
- 1 can (4 ounces) chopped green chiles
- 1 envelope taco seasoning
Directions
- In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally.
Nutrition Facts
1 cup: 280 calories, 7g fat (3g saturated fat), 37mg cholesterol, 1186mg sodium, 32g carbohydrate (7g sugars, 9g fiber), 22g protein.
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