THREE-BEAN TACO CHILI

Three-Bean Taco Chili image

This hearty chili is filling, nourishing and tastes like it simmered all day long. Leftover chili freezes well for a later time, so why not make a double recipe? To freeze: Cool remaining chili and transfer to freezer containers. Cover and freeze for up to 3 months. To use frozen chili: Thaw in the refrigerator. Place in a saucepan and heat through. -Wanda Lee, Hemet, California

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 9 servings.

Number Of Ingredients 12

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Ingredients

2 pounds ground beef
2 cups water
1 can (16 ounces) refried beans
1 can (16 ounces) kidney beans, rinsed and drained
1 can (16 ounces) chili beans, undrained
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-1/2 ounces) stewed tomatoes
1 can (8 ounces) tomato sauce
1 cup chunky salsa
1 envelope taco seasoning
1 can (2-1/4 ounces) sliced ripe olives, drained
1 cup shredded cheddar cheese

Steps:

In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the water, beans, corn, tomatoes, tomato sauce, salsa, taco seasoning and olives. , Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Garnish with cheese.

Nutrition Facts : Calories 446 calories, Fat 18g fat (8g saturated fat), Cholesterol 80mg cholesterol, Sodium 1360mg sodium, Carbohydrate 41g carbohydrate (7g sugars, Fiber 9g fiber), Protein 31g protein.