Zippy Three-Bean Chili

Recipe from Taste of Home's Light & Tasty magazine, October/November 2004.

Ingredients:
1c chopped fresh mushrooms
1c chopped green pepper
2 garlic cloves, minced
2c water
1 can (14.5 oz) diced tomatoes and green chilies, undrained (I used Muir Glen fire roasted tomatoes)
1 envelope taco seasoning (Ortega is vegan, many other brands that I looked at contained milk)
1 can (15.5 oz) great northern beans, rinsed and drained
1 can (15.5 oz) black beans, rinsed and drained (I used kidney beans)
1 can (15.5 oz) pinto beans, rinsed and drained


I made 2 versions of this. One, as listed above. The recipe called for 3 other ingredients, which I used in Dave's version only (I used only half of this, for obvious reasons):
1 lb extra lean ground beef
1/2 c chopped onion
8 T shredded cheddar cheese, divided

Directions:
[In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain.]
Add the mushrooms, peppers, and garlic; cook and stir 3 minutes longer or until vegetables are almost tender. Stir in the water, tomatoes, and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Add beans; simmer 30 minutes longer.
[Sprinkle each serving with 1 T cheese.]
Makes 8 servings (1 cup each).

Nutritional Information: (w/o beef, onions, and cheese)
Calories: 170
Fat: 0.9g
Carbs: 29g
Fiber: 7.7g
Protein: 9.2g

Ratings:
Kristen: 4