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Three Bean Chili with Ground Taco ME’EAT

RollinGreens Ground Taco ME’EAT, three beans, and crushed tomatoes to make up a hardy fall soup. Topped with cheese and green onions.


Serves: 3-4 people

  • 1 Bag RollinGreens Ground Taco ME’EAT
  • 2 cups water (Ground Taco)
  • 2 T olive oil (Ground Taco)
  • 1 large can crushed tomatoes
  • 1 can tomato sauce
  • 1 can water
  • ½ can pinto beans
  • ½ can white kidney beans
  • ½ can kidney beans
  • ¼ yellow or white onion
  • 1 cup shredded cheddar cheese
  • 1-2 sprigs green onion or cilantro



  • Add 2 cups water to a medium to large pot.
  • Add olive oil to water.
  • Bring to boil, once boiling, reduce heat to medium low and tear off the top of the Ground Taco pack and add contents. Stir well.
  • Stir a few times throughout the cook for 7-10 minutes or until most of the moisture has evaporated.
  • In the same pot after the ground taco has finished cooking, add both cans of tomato and one can of water. Stir and turn heat to medium.
  • Wash beans in colander and add ½ the can of each bean to pot. Stir. Salt to taste and allow to cook covered for 10-15 minutes.
  • Taste to make sure you added the right amount of salt and serve.
  • Place a couple of cups of chili in each serving bowl.
  • Dice the onion fine and add to top of each bowl.
  • Top each bowl with preferred amount of cheese.
  • Wash and cut green onions and top.

    -Enjoy Chef Ko