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Zippy Three-Bean Chili

By: Agnes Hamilton

"Agnes Hamilton of Scott Depot, West Virginia uses convenient canned pinto, black and great northern beans to speed up preparation of her hearty chili. The one-dish meal has a stew-like consistency and a peppy Tex-Mex flavor."

Rate/Review | Read Reviews (8)

Prep Time:
10 Min

Cook Time:
1 Hr 20 Min

Ready In:
1 Hr 30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

1 pound lean ground beef
1/2 cup chopped onion
1 cup chopped fresh mushrooms
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1 clove garlic, minced
2 cups water
1 (14.5 ounce) can diced tomatoes and green chilies, undrained
1 (1.25 ounce) package reduced sodium taco seasoning
1 (15.5 ounce) can great northern beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can pinto beans, rinsed and drained
8 tablespoons shredded reduced-fat Cheddar cheese, divided

Directions

In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Add the mushrooms, peppers and garlic; cook and stir 3 minutes longer or until vegetables are almost tender. Stir in the water, tomatoes and taco seasoning. Bring to boil. Reduce heat; simmer, uncovered, for 30 minutes. Add beans; simmer 30 minutes longer. Sprinkle each serving with 1 tablespoon cheese.

Footnotes

Nutritional Analysis: One serving (1 cup chili with 1 tablespoon cheese) equals 269 calories, 6 g fat (3 g saturated fat), 33 mg cholesterol, 738 mg sodium, 32 g carbohydrate, 8 g fiber, 21 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable.