1/2 cup dried kidney beans
1/2 cup dried pinto beans
1/2 cup dried red beans
1 (1 1/4 ounce) package taco seasoning mix
1 tablespoon dried minced onion
1/2 teaspoon chili powder or chipotle chile pepper seasoning
1/4 teaspoon ground cumin
1 1/2 cups tortilla chips, slightly crushed
Taco Bean Chili
Makes 6 to 8 servings.
1 jar Taco Bean Chili Mix
4 cups water
1 (14 1/2 ounce) can diced tomatoes with green chiles (Ro*Tel), undrained
1 (8 ounce) can tomato sauce
1 pound ground beef or ground turkey, browned and drained
Shredded cheese, chopped lettuce, sliced black olives (optional)
Remove tortilla chips and seasoning packet from jar mix. Set aside.
Place beans in large bowl. Cover with water. Soak 6 to 8 hours or overnight. To quick-soak beans, place beans in large saucepan; cover with water. Bring to a boil over high heat. Boil 2 minutes. Remove from heat; let soak, covered, 1 hour. Drain beans, discard water.
Place soaked beans, water, tomatoes, tomato sauce, ground beef and contents of seasoning packet in Dutch oven. Bring to a boil over high heat. Cover. Reduce heat and simmer 1 1/2 to 2 hours or until beans are tender.
Crush tortilla chips. Stir into chili and cook 5 to 10 minutes to thicken. Serve with cheese, lettuce and olives, if desired.
Use leftover chili to make a taco salad.
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