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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
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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. Ingredients:
1 pound ground beef |
1/2 cup chopped onion |
1 cup chopped fresh mushrooms |
1/2 cup chopped green pepper |
1/2 cup chopped sweet red pepper |
1 garlic clove, minced |
2 cups water |
1 can (14-1/2 ounces) diced tomatoes and green chilies, undrained |
1 envelope reduced-sodium taco seasoning |
1 can (15-1/2 ounces) great northern beans, rinsed and drained |
1 can (15 ounces) black beans, rinsed and drained |
1 can (15 ounces) pinto beans, rinsed and drained |
8 tablespoons shredded reduced-fat cheddar cheese, divided |
Directions:
1. 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.
2. Bring to boil. Reduce heat; simmer, uncovered, for 30 minutes. Add beans; simmer 30 minutes longer. Sprinkle each serving with 1 tablespoon cheese. Yield: 8 servings (2 quarts).
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