A hearty ground beef and
two-bean chili.
Best
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 1/2-ounce) cans chili-seasoned diced tomatoes
2 tablespoons brown sugar
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 Cookier Tip: To make
the chili in a slow cooker, combine all ingredients in slow cooker.
Cover and cook on low 5 to 6 hours.
Nutrient Information Per serving: 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.
