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Beef and Bean Taco Chili

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

By Taste Of Home Editorial Team

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
    Text Ingredients

    Directions

    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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