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Four-Bean Taco Chili

SUBMITTED BY: Amy Martell

"Amy Martell of Canton, Pennsylvania knows how to heat up the dinner table on a cold night. Her zesty chili is chockfull 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 the following two recipes."
RECIPE RATING:
The reviewer gave this recipe 3 stars. This recipe average a 4.7 star rating.
Read Reviews (2)
PREP TIME  15 Min
COOK TIME  30 Min
READY IN  45 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS

  • 2 pounds ground beef
  • 3 cups tomato juice
  • 1 (16 ounce) jar salsa
  • 1 (16 ounce) can kidney beans, rinsed and drained
  • 1 (15.5 ounce) can great northern beans, rinsed and drained
  • 1 (15 ounce) can butter beans, rinsed and drained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (8 ounce) can tomato sauce
  • 1 (6 ounce) can tomato paste
  • 1 (4 ounce) can chopped green chilies
  • 1 (1.25 ounce) package taco seasoning

DIRECTIONS

  1. In a soup kettle or 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.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 9, 2008 by cookiemama
I used a can of Ro-Tel instead of the tomato sauce, and it was really good! Not too spicy for... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 15, 2007 by Sophie
UBER EASY. Used the slow cooker. Subbed ground turkey for the ground beef. Added 1/2 small... MORE


 
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