Prep 5 mins
Cook 1 hr
This is my version of a recipe found in Light & Tasty.
- 1 lb ground beef
- 1 medium onion, chopped
- 1 small bell pepper, chopped
- 1 clove garlic, minced
- 2 cups water
- 1 (15 ounce) can diced tomatoes with green chilies
- 1 (1 1/4 ounce) envelope taco seasoning
- 1 (15 ounce) can great northern beans, drained
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (15 ounce) can pinto beans, drained
- 1⁄2 cup grated cheddar cheese
- Cook beef and onion, over medium heat, until no meat is no longer pink.
- Add peppers and garlic and cook for 3 or 4 minutes, until veggies are tender.
- Stir in water, tomatoes and taco seasoning and bring back to a boil.
- Reduce heat to simmer and cook 15 minutes, uncovered.
- Add beans and simmer, covered, for 30 minutes longer.
- Spoon chili into bowls and sprinkle with cheddar cheese.
This recipe produces a thick and hearty chili that is perfect after a long day. I did substitute garbanzo beans for the white beans as that is what I had on hand. recipe #2642 was used for the taco seasoning. This was served with tortilla chips on the side. Made for PAC Fall 2011.
Very easy, tasty dinner. We don't have the sort of beans mentioned in the recipe readily available in Australia, so I just used a can of 3 bean mix! I used more taco seasoning than the recipe called for and still added some tomato sauce (ketchup) and tabasco to give the flavour a bit more depth. We liked this a lot, thanks for posting!
Rotel just recently arrived in NYC and as a pepper fiend I quickly snapped up a can. Choose this as my first dish to try with this new ingredient and was mighty pleased with the results. I used soy crumbles instead of beef. This changed the cooking a bit as I cooked the onions and pepper in a bit of broth before adding my faux meat. I enjoyed the final results - it was spicy and filling. It also had tons of eye appeal with beans mixing in. The only change I will make next time -- and there will be a next time -- unusual for me is that I will add a small can of diced tomatoes as I found myself wanting this to be just a wee bit more saucy. Thanks Jellyqueen for a wonderful intoduction to the joys of Rotel.