Beef and Bean Taco Chili

Total Time:Prep: 10 min. Cook: 40 min.

Recipe by Teri Schloessmann, Tulsa, Oklahoma

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 26, 2023

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


Test Kitchen tip
  • This chili freezes well, so you can make a double batch and freeze half of it for a warm and hearty meal another time.
    • TEST KITCHEN APPROVED

    Beef and Bean Taco Chili

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    Yield:12 servings (4 quarts)
    Prep:10 min
    Cook:40 min
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    Ingredients

    • 1 tablespoon canola oil
    • 1 pound lean ground beef (90% lean)
    • 2 large onions, diced
    • 2 envelopes reduced-sodium taco seasoning
    • 3 cans (15 to 16 ounces each) black beans, undrained
    • 3 cans (15 to 16 ounces each) pinto beans, rinsed and drained
    • 2 cans (15 ounces each) no-salt-added tomato sauce
    • 1 teaspoon reduced-sodium beef bouillon granules
    • Optional toppings: Sour cream, shredded Mexican cheese, chopped tomatoes and crushed tortilla chips
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    Directions

    1. 1
      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. Serve with optional toppings as desired.

    Nutrition Facts

    1-1/3 cups: 282 calories, 5g fat (1g saturated fat), 24mg cholesterol, 1131mg sodium, 44g carbohydrate (8g sugars, 13g fiber), 20g protein.
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