three-bean taco chili

By Janes_kitchen

Ingredients

• 2 LB grd beed
• 2 C water
• 1 can (16oz) refried beans
• 1 can (16oz) kidney beans, rinsed &
• drained
• 1 can (15 1/2oz) chili beans, undrained
• 1 can (15 1/4 oz) whole kernel corn,
• drained
• 1 can (14 1/2 oz) stewed tomatoes
• 1 can (8oz) tomato sauce
• 1 C chunky salsa
• 1 envelope taco seasoning
• 1 can ( 2 1/4oz) sliced ripe olives,
• drained
• 1 C (4oz) shredded cheddar cheese

Details

Servings 9

Preparation

Step 1

in dutch oven, cook beef over med. heat
until no longer pink - drain

stir in all other ingredients except
cheese

bring to boil
reduce heat
simmer, uncovered 10 min
sprin kle w/ cheese

YOU CAN FREEZE EXTRA CHILI FOR UP TO
3 MONTHS. THEN THAW IN FRIDGE.