BEEF AND BEAN TACO CHILI

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Beef and Bean Taco Chili image

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

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 12 servings (4 quarts).

Number Of Ingredients 9

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

Steps:

  • 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.

Nutrition Facts : Calories 282 calories, Fat 5g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 1131mg sodium, Carbohydrate 44g carbohydrate (8g sugars, Fiber 13g fiber), Protein 20g protein.

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