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Two Bean Chili Con Carne

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  Olive oil 1 Teaspoon
  Lean ground beef 3⁄4 Pound (7% Fat Or Less)
  Onion 1 , chopped
  Garlic 3 Clove (15 gm), minced
  Bell pepper 1 , seeded and chopped
  Chili powder 1 Tablespoon
  Ground cumin 1 Teaspoon
  Canned diced tomatoes 28 Ounce (1 Can)
  Canned pinto beans 15 1⁄2 Ounce, rinsed and drained (1 Can)
  Canned navy beans 15 1⁄2 Ounce, rinsed and drained (1 Can)
  Salt 3⁄4 Teaspoon
  Quick cooking brown rice 1 1⁄2 Cup (24 tbs)

1. Heat the oil in a large saucepan over medium-high heat. Add the beef and cook, breaking it apart with a wooden spoon, until no longer pink, about 4 minutes. Add the onion, garlic, bell pepper, chili powder, and cumin; cook until the vegetables soften, 3-4 minutes. Stir in the tomatoes, pinto beans, navy beans, and salt; bring to a boil. Reduce the heat and simmer, uncovered, until the chili thickens slightly, about 15 minutes.
2. Meanwhile, cook the rice according to package directions, omitting the salt if desired.

Recipe Summary

Main Dish

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