Three bean taco-style chili (Diabetic)


1 can (16 ounces) pinto beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (15.5 ounces) navy beans, rinsed and drained
1 can (15 ounces) no-salt-added corn, drained
2 cans (14.5 ounces each) crushed tomatoes, undrained
1 can (10 ounces) diced tomatoes and green chiles (such as Rotel), undrained
Half a 1-ounce envelope powdered ranch-style dressing mix
Half a 1 1/4-ounce envelope powdered taco seasoning


Place all ingredients in a large pot and stir to combine. Cover and bring to a boil over high heat. Reduce heat to medium-low and simmer, covered, for 30 minutes to allow flavors to blend; remove lid periodically during cooking to stir.
Yield: 11 cups

Helpful Hints:

Preparation time: 10 minutes
Cooking time: 35 minutes
Serving size: 1 cup
Nutrition Facts
Per Serving:
Calories: 185
Carbohydrate: 35 g
Protein: 9 g
Fat: 1 g
Saturated fat: < 1 g
Sodium: 724 mg
Fiber: 9 g
Exchanges per serving: 2 starch, 1 vegetable
Carbohydrate choices: 2 1/2

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