Name: Zippy Three-Bean Chili
Prep time: 10 min
Cook time: 80 min
Total time: 90 min
Yield: 8 servings
Cuisine: North America, Mexican
Ingredients: 1 pound lean ground beef (90% lean); 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 chiles, 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

I use convenient canned pinto, black and great northern beans to speed preparation of my hearty three-bean chili. The one-dish meal has a thick consistency and peppy Tex-Mex flavor. —Agnes Hamilton, Scott Depot, West Virginia

Ingredients

1 pound lean ground beef (90% lean)

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 chiles, 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

Instructions

1 In a large saucepan, cook beef and onion over medium-high heat until beef is no longer pink, 5-7 minutes, breaking beef into crumbles; drain. Add mushrooms and peppers; cook and stir until vegetables are almost tender, 3 minutes. Add garlic; cook 1 minute longer. Stir in the water, tomatoes and taco seasoning.

2 Bring to a boil. Reduce heat; simmer, uncovered, 30 minutes. Add beans; simmer 30 minutes longer. Sprinkle each serving with 1 tablespoon cheese.