Four-Bean Taco Chili

Total Time:Prep: 15 min. Cook: 30 min.

Recipe by Amy Martell, Canton, Pennsylvania

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jan. 21, 2023

This is how you heat up the dinner table on a cold night. My zesty chili is chock-full 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 another meal. —Amy Martell, Canton, Pennsylvania

TEST KITCHEN APPROVED

Four-Bean Taco Chili

Add your review
Yield:12 cups
Prep:15 min
Cook:30 min
Save Saved Saving print

Ingredients

  • 2 pounds ground beef
  • 3 cups tomato juice
  • 1 jar (16 ounces) salsa
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15-1/2 ounces) great northern beans, rinsed and drained
  • 1 can (16 ounces) butter beans, rinsed and drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (8 ounces) tomato sauce
  • 1 can (6 ounces) tomato paste
  • 1 can (4 ounces) chopped green chiles
  • 1 envelope taco seasoning
Text Ingredients
Shop Recipe

Directions

  1. 1
    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

1 cup: 280 calories, 7g fat (3g saturated fat), 37mg cholesterol, 1186mg sodium, 32g carbohydrate (7g sugars, 9g fiber), 22g protein.
Loading Popular in the Community
Loading Reviews