Wholesome Bean Chili

Chili made its way into Americans' hearts long ago. Now many Americans are discovering that their chili can be even better with bright, plump and tender Red Kidney Beans from GOYA®, the bean experts.

Serves 6

Prep time: 20 min.

Total time: 1 hr., 30 min.

2 cans (15.5 oz. each) GOYA Red Kidney Beans or GOYA Low Sodium Red Kidney Beans

2 tbsp. GOYA Extra Virgin Olive Oil

1 lb. ground beef

1/2 medium yellow onion, chopped (about 1/2 cup)

1 tsp. GOYA Minced Garlic, or 2 cloves garlic, finely chopped

1 can (14.5 oz.) diced tomatoes

1 can (8 oz.) GOYA Tomato Sauce

3 tbsp. chili powder

1 tsp. ground cumin

1/2 tsp. sugar

GOYA Adobo with Pepper, to taste

GOYA Jalapeño Salsita (optional)

1.

Drain beans, reserving liquid; set aside. Heat oil in a medium heavy-bottomed saucepot over medium-high heat. Add beef, onions and garlic; cook until browned, breaking up meat with a wooden spoon, about 10 minutes. Stir in reserved bean liquid, diced tomatoes, tomato sauce, chili powder and cumin. Bring beef mixture to a boil. Reduce heat to low and simmer, stirring occasionally, until sauce thickens, about 1 hour.

2.

Stir reserved beans into meat mixture. Cook until heated through, about 10 minutes more. Stir in sugar; season with adobo. Divide chili evenly among serving bowls. Garnish with salsita, if desired.