Four Bean Taco Chili

This recipe will heat up the dinner table on a cold night. This zesty chili is chockfull of ground beef, beans and south-of-the-border flair. Whip up the stovetop sensation when you're feeding a crowd, or make sure to save leftovers for additional recipes.


12 cups (12 servings)


2 pounds ground beef
3 cups tomato juice
1 (16 ounce) jar salsa
1 (16 ounce) can kidney beans, rinsed and drained
1 (15.5 ounce) can great northern beans, rinsed and drained
1 (16 ounce) can butter beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (8 ounce) can tomato sauce
1 (8 ounce) can tomato paste
1 (4 ounce) can chopped green chilies
1 envelope taco seasoning


In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally.

Estimated Time

Preparation Time: 15 minutes
Cook Time: 30 minutes

Additional Information

Leftovers can be used to make these delicious recipes: Chili Manicotti or Cheesy Chili Dip.

Nutritional Information

1 cup equals 280 calories, 7 g fat (3 g saturated fat), 37 mg cholesterol, 1,105 mg sodium, 33 g carbohydrate, 8 g fiber, 22 g protein.

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