Ingredients
1 pound lean ground beef (90% lean)1/2 cup chopped onion1 cup chopped fresh mushrooms1/2 cup chopped green pepper1/2 cup chopped sweet red pepper1 garlic clove, minced2 cups water1 can (14-1/2 ounces) diced tomatoes and green chiles, undrained1 envelope reduced-sodium taco seasoning1 can (15-1/2 ounces) great northern beans, rinsed and drained1 can (15 ounces) black beans, rinsed and drained1 can (15 ounces) pinto beans, rinsed and drained8 tablespoons shredded reduced-fat cheddar cheese
Preparation
In a large saucepan, cook beef and onion over medium-high heat until beef is no longer pink, 5-7 minutes, breaking beef into crumbles; drain. Add mushrooms and peppers; cook and stir until vegetables are almost tender, 3 minutes. Add garlic; cook 1 minute longer. Stir in the water, tomatoes and taco seasoning.
Bring to a boil. Reduce heat; simmer, uncovered, 30 minutes. Add beans; simmer 30 minutes longer. Sprinkle each serving with 1 tablespoon cheese.
