Best Bean Chili
A hearty ground beef and two-bean chili.
Vegetable cooking spray
1 pound lean ground beef
1 1/2 cups chopped onion
1 cup chopped green bell pepper
1 teaspoon minced garlic
2 to 3 tablespoons chili powder
1 to 2 teaspoons ground cumin
1 (15-ounce) can red kidney beans, rinsed and drained (1 1/2 cups cooked)
1 (15-ounce) can pinto beans, rinsed and drained (1 1/2 cups cooked)
3 (14.5-ounce) cans chili-seasoned diced tomatoes
2 tablespoons brown sugar, packed
1 tablespoon unsweetened cocoa
- Spray large saucepan with cooking spray; heat over medium heat until hot. Cook ground beef until browned, 5 to 8 minutes, crumbling with a fork. Add onions, bell pepper, and garlic; cook 5 minutes longer.
- Add remaining ingredients; heat to boiling. Reduce heat and simmer, covered, 20 to 30 minutes.
Makes 6 servings (about 1 1/3 cups each).
Slow Cooker Tip: To make the chili in a slow cooker, combine all ingredients in slow cooker. Cover and cook on low 5 to 6 hours.
Nutritional Information Per Serving (1/6 of recipe): Calories 340; Fat 11g; % Calories from Fat 28; Calcium 161mg; Carbohydrate 39g; Folate 101mcg; Sodium 891mg; Protein 24g; Dietary Fiber 11g; Cholesterol 47mg.
Recipe provided courtesy of The Bean Education & Awareness Network.