Best 7 Three Bean Taco Chili Recipes
**Three-Bean Taco Chili: A Delightful Fusion of Flavors and Textures**
Indulge in a culinary journey with Three-Bean Taco Chili, a hearty and flavorful dish that tantalizes your taste buds with its unique blend of spices, beans, and tender meat. This versatile chili is not only a delectable meal on its own but also serves as a versatile base for various Tex-Mex creations. Dive into the goodness of this chili, available in three exciting variations: Classic Three-Bean Taco Chili, Turkey Three-Bean Taco Chili, and Vegetarian Three-Bean Taco Chili. Each variation offers a distinct taste experience, catering to different dietary preferences and ensuring that everyone can savor this delightful dish. Get ready to embark on a culinary adventure with Three-Bean Taco Chili, a dish that promises to satisfy your cravings and leave you wanting more.
THREE BEAN AND BEEF CHILI
Cook a comforting pot of Ellie Krieger's hearty Three Bean and Beef Chili recipe from Food Network, featuring black, kidney and pinto beans.
Provided by Ellie Krieger
Categories main-dish
Time 1h25m
Yield 10 cups (serves 8, serving size 1 1/4 cup)
Number Of Ingredients 15
Steps:
- Heat the oil in large pot or Dutch oven over moderate heat. Add the onion, bell pepper and carrots, cover and cook, stirring occasionally until the vegetables are soft, about 10 minutes. Add the cumin and cook, stirring, for 1 minute. Add the ground beef; raise the heat to high and cook, breaking up the meat with a spoon, until the meat is no longer pink. Stir in the tomatoes, water, chipotle and adobo sauce, oregano and salt and pepper. Simmer, partially covered, stirring from time to time, for 30 minutes. Stir in the beans and cook, partially covered, 20 minutes longer. Season, to taste, with salt and pepper.
Nutrition Facts : Calories 295 calorie, Fat 8 grams, SaturatedFat 2.5 grams, Cholesterol 37 milligrams, Sodium 512 milligrams, Carbohydrate 35 grams, Fiber 10 grams, Protein 22 grams, Sugar 8 grams
THREE BEAN TACOS
Lean, mean, and full of beans, these tasty tacos also feature corn and all of your favorite toppings! A delicious and flavorful taco night recipe perfect for the whole family.
Provided by B&M
Categories World Cuisine Recipes Latin American Mexican
Time 20m
Yield 12
Number Of Ingredients 8
Steps:
- Add beans, Green Giant® SteamCrisp® Mexicorn®, 3/4 cup water, and Ortega® Taco Seasoning to large nonstick skillet and bring to a boil over high heat. Simmer 10 minutes or until thickened.
- Serve in warm tortillas with your favorite taco toppings.
Nutrition Facts : Calories 239.4 calories, Carbohydrate 45.8 g, Fat 2.1 g, Fiber 6.7 g, Protein 4.2 g, SaturatedFat 0.8 g, Sodium 732.9 mg, Sugar 6.7 g
HEARTY TACO CHILI
Steps:
- In a large skillet, cook and crumble beef over medium-high heat until no longer pink, 8-10 minutes. Using a slotted spoon, transfer beef to a 5-qt. slow cooker., Rinse and drain beans and hominy. Add to beef, along with canned tomatoes and green chilies, tomato sauce, onion, the dressing and seasoning mixes and pepper. Puree green chilies and remaining diced tomatoes in a covered blender until smooth; stir into beef mixture., Cook, covered, on low until flavors are blended, 6-8 hours. Serve with toppings as desired., Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
Nutrition Facts : Calories 342 calories, Fat 11g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 1368mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 9g fiber), Protein 25g protein.
THREE-BEAN CHILI
You won't miss meat in this tasty bean chili.
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a Dutch oven, saute the onion, green pepper, celery and garlic in oil until crisp-tender. Add the tomatoes, beans, beer, chili powder and cocoa. Bring to a boil. Reduce heat; cover and simmer for 40 minutes. Serve with cheese.
Nutrition Facts : Calories 373 calories, Fat 9g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 992mg sodium, Carbohydrate 54g carbohydrate (9g sugars, Fiber 14g fiber), Protein 19g protein.
FOUR-BEAN TACO CHILI
Amy Martell of Canton, Pennsylvania knows how to heat up the dinner table on a cold night. Her zesty chili is chockfull of ground beef, beans and south-of-the-border flair. Whip up the stovetop sensation when you're feeding a crowd, or make sure to save leftovers for the following two recipes.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 12 cups.
Number Of Ingredients 11
Steps:
- In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally.
Nutrition Facts : Calories 280 calories, Fat 7g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 1186mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 9g fiber), Protein 22g protein.
ZIPPY THREE-BEAN CHILI
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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.
Provided by Taste of Home
Categories Lunch
Time 1h30m
Yield 8 servings (2 quarts).
Number Of Ingredients 13
Steps:
- In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Add mushrooms and peppers; cook and stir 3 minutes longer or until vegetables are almost tender. Add garlic; cook 1 minute longer. 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.
Nutrition Facts : Calories 269 calories, Fat 6g fat (3g saturated fat), Cholesterol 33mg cholesterol, Sodium 738mg sodium, Carbohydrate 32g carbohydrate (0 sugars, Fiber 8g fiber), Protein 21g protein. Diabetic Exchanges
BEEF AND BEAN TACO CHILI
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
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.
Tips:
- To make the chili more flavorful, use a variety of beans, such as black, pinto, and kidney beans. You can also add other vegetables, such as corn, bell peppers, or zucchini.
- If you like spicy chili, add a teaspoon or two of chili powder or cayenne pepper. You can also add a can of diced green chilies or a poblano pepper.
- To make the chili thicker, add a cornstarch slurry (a mixture of cornstarch and water) to the chili. You can also mash some of the beans to thicken the chili.
- Serve the chili with your favorite toppings, such as cheese, sour cream, avocado, or cilantro.
Conclusion:
This three-bean taco chili is a delicious and easy-to-make meal that is perfect for a weeknight dinner. It is also a great way to use up leftover beans. The chili can be served with a variety of toppings, so everyone can customize their bowl to their liking. So next time you're looking for a quick and easy meal, give this three-bean taco chili a try.
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