1 pound lean ground beef or turkey
1 medium onion, chopped
2 cloves garlic, finely chopped
1 can (28 ounces) diced tomatoes, undrained
1 can each (15 to 16 ounces) black beans, kidney beans and pinto beans, rinsed and drained
1 cup water
1 tablespoon chili powder
1 to 2 teaspoons ground cumin
1 teaspoon MAGGI Reduced Sodium Beef or Chicken Flavor Instant Bouillon
Light sour cream (optional)
Shredded cheddar cheese (optional)

Preparation method

Cook beef, onion and garlic in large saucepan over medium-high heat until beef is no longer pink.
Stir in tomatoes and juice, black beans, kidney beans, pinto beans, water, chili powder, cumin and bouillon.
Bring to a boil; reduce heat to medium-low. Cook for 10 minutes. Serve with sour cream and cheese.


One Response to “Quick Three-Bean Chili”

  • Sherice Wernsman:

    Thank you for this good post! It’s fun that you can search these days so plenty of good posts about cooking online. :) )

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