Three-Bean Taco Chili Recipe
Recipe By Taste Of Home
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.
4.4
10 Rating -
Rate
Non Vegdiet
30minstotal
10minsPrep
20minsCook
30m.total
10m.Prep
20m.Cook
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Three-Bean Taco Chili Recipe
- 0.22 pound Ground Beef
- 0.22 cup Water
- 0.11 can Refried Beans
- 0.11 can Kidney beans, rinsed and drained
- 0.11 can Chili beans, undrained
- 0.11 can Whole kernel corn, drained
- 0.11 can Stewed tomatoes
- 0.11 can Tomato Sauce
- 0.11 cup Chunky salsa
- 0.11 Envelope Taco Seasoning
- 0.11 can Sliced ripe olives, drained
- 0.11 cup Shredded Cheddar Cheese
Nutrition
value
value
265
calories per serving
18 g Fat25 g Protein1 g Carbs< 1 g FiberOther
Current Totals
- Fat18g
- Protein25g
- Carbs1g
- Fiber< 1g
MacroNutrients
- Carbs1g
- Protein25g
- Fiber< 1g
Fats
- Fat18g
Vitamins & Minerals
- Calcium157mg
- Iron2mg
- Vitamin A25mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B35mg
- Vitamin B6< 1mg
- Vitamin B911mcg
- Vitamin B12< 1mcg
- Vitamin C0mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium28mg
- Manganese< 1mg
- Phosphorus300mg
- Selenium14mcg
- Zinc5mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Taste Of Home