Two Bean Chili Con Carne
|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)|
|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.