Spicy 3-Bean Chili

Yield: 16 (1-cup) servings
Recipe from Southern Living

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Nutritional Information

Amount per serving
  • Calories: 169
  • Calories from fat: 20%
  • Fat: 3.8g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 0.2g
  • Protein: 17g
  • Carbohydrate: 16.3g
  • Fiber: 5g
  • Cholesterol: 31.3mg
  • Iron: 1.5mg
  • Sodium: 581mg
  • Calcium: 38.4mg


  • 1 pound extra-lean ground beef
  • 1 pound boneless pork loin chops, cut into bite-size pieces
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • Vegetable cooking spray
  • 2 onions, chopped
  • 4 garlic cloves, minced
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (15-ounce) can pinto beans, rinsed and drained
  • 1 (15-ounce) can kidney beans, rinsed and drained
  • 2 (4-ounce) cans diced green chiles
  • 1 (28-ounce) can crushed tomatoes
  • 1 (1.12-ounce) envelope fajita seasoning
  • 1 (14.5-ounce) can fat-free reduced-sodium chicken broth
  • 2 tablespoons fresh lime juice
  • 2 teaspoons hot sauce
  • Toppings: chopped fresh cilantro, chopped tomatoes, reduced-fat shredded Mexican 4-cheese blend


  1. Cook first 4 ingredients in a Dutch oven coated with cooking spray until beef crumbles and is no longer pink. Drain; return to Dutch oven.
  2. Add onions and garlic to Dutch oven, and cook 5 to 7 minutes or until onions are tender.
  3. Stir in black beans and next 8 ingredients. Bring to a boil; reduce heat, and simmer 30 to 40 minutes or until pork is tender. Serve with desired toppings.
  4. Note: For testing purposes only, we used McCormick Fajita Seasoning Mix.
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