Four Bean Taco Chili

 

This chili has great flavor and it comes together easily. I used my homemade taco seasoning, but if you use a store bought package the sodium levels will be higher.

This chili yields about 12 cups, which gave me enough for a family lunch and plenty of leftovers to use in Cheesy Chili Dip and Chili Manicotti.

UPDATE:

The original recipe called for butter beans. I never like how much bigger they were than all of the other beans and they way they looked in the chili. Plus the most recent time I went to the store I couldn’t find them so I substituted cannellini beans (white kidney beans) instead and liked them so much better, look wise and taste wise. So I have updated the recipe to reflect this.

Four Bean Taco Chili

Ingredients:

• 2 pounds ground turkey
• 3 cups tomato juice
• 16 ounce jar salsa
• 16 ounce can low sodium kidney beans, rinsed and drained
• 15 1/2 ounce can great northern beans
• 15 ounce can cannellini beans
• 15 ounce can low sodium black beans
• 8 ounce no salt added tomato sauce
• 6 ounce tomato paste
• 4 ounce can chopped green chilies
• 1 package taco seasoning

Directions:

1. In a large pot, over medium heat, cook ground turkey until completely cooked.
2. Add in all of the remaining ingredients and stir to combine.
3. Bring to a boil, reduce heat and simmer for 15 minutes, stirring occasionally.

Enjoy!!!

Serves: 6
Calories: 507
Total Fat: 4.8g
   Saturated: 1.3g
   Polyunsaturated: 0g
   Monounsaturated: 0g
   Trans: 0g
Cholesterol: 100mg
Sodium: 1,323.6mg
Potassium: 858.3mg
Total Carbs: 64g
   Dietary Fiber: 18.2g
   Sugars: 9.6g
Protein: 53.5g
Vitamin A: 30.3%
Vitamin C: 110.3%
Calcium: 13%
Iron: 45.8%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Taste of Home Dinner on a Dime Cookbook.