Two-Bean Chili

Name: Two-Bean Chili
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 8 serving(s)
Ingredients: 1 red bell pepper, seeded and diced; 1 onion, finely chopped; 1 Cubanel pepper, seeded and diced (or 1 jalapeño); 2 tablespoons (30 ml) olive oil; 2 lbs (1 kg) lean ground beef; 3 cloves garlic, finely chopped; 3 tablespoons (45 ml) chili powder; 1/2 teaspoon (2.5 ml) ground cumin; 1 can 19 oz (540 mL) white beans, rinsed and drained; 1 can 19 oz (540 mL) kidney beans; 1 can 28 oz (796 ml) diced tomatoes; 2 tablespoons (30 ml) ketchup; Tabasco sauce, to taste; Salt and pepper

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Preparation 20 MIN

Cooking 55 MIN
Servings 8
Freezes

Ingredients
Preparation

Ingredients

1 red bell pepper, seeded and diced
1 onion, finely chopped
1 Cubanel pepper, seeded and diced (or 1 jalapeño)
2 tablespoons (30 ml) olive oil
2 lbs (1 kg) lean ground beef
3 cloves garlic, finely chopped
3 tablespoons (45 ml) chili powder
1/2 teaspoon (2.5 ml) ground cumin
1 can 19 oz (540 mL) white beans, rinsed and drained
1 can 19 oz (540 mL) kidney beans
1 can 28 oz (796 ml) diced tomatoes
2 tablespoons (30 ml) ketchup
Tabasco sauce, to taste
Salt and pepper

Preparation

In a large saucepan, brown the bell pepper, onion, and pepper in the oil. Add the meat, garlic, and spices and sauté for about 5 minutes. Season with salt and pepper.
Add the remaining ingredients. Bring to a boil and simmer gently for about 45 minutes, stirring frequently. Adjust the seasoning. Serve with toasted bread.

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