Thursday, December 31, 2009

Three Bean Taco Chili

*Freezes Well

Jan/Feb 2010 Simple & Delicious


  • 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 (4 ounces) shredded cheddar cheese


  • 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. Yield: 9 servings.


  1. I make a soup very similar to this except we call it taco soup and it has taco seasoning in it as well as a packet of dry ranch seasoning. minus the salsa and olives. and serve with tortilla chips! also freezes well and make a big pot. so we eat for dinner both take lunches next day and freeze for later too! oh, and i make it with chicken b/c its free but can make with g.beef also! yum! one of my favs and so so easy!

  2. oh, and minus the refried beans but add black beans! :)