Three-Bean Taco Chili

• 2 pounds ground beef
• 2 cups water
• 1 can (16 ounces) refried beans
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (16 ounces) chili beans, undrained
• 1 can (15-1/4 ounces) whole kernel corn, drained
• 1 can (14-1/2 ounces) stewed tomatoes
• 1 can (8 ounces) tomato sauce
• 1 cup chunky salsa
• 1 envelope taco seasoning
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 1 cup shredded cheddar cheese

1. In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the water, beans, corn, tomatoes, tomato sauce, salsa, taco seasoning and olives.
2. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Garnish with cheese.

ground beef, water, beans, kidney beans, chili beans, whole kernel corn, tomatoes, tomato sauce, chunky salsa, taco, olives, cheddar cheese

Taken from www.tasteofhome.com/recipes/three-bean-taco-chili/ (may not work)