Wholesome Bean Chili
A Full-Bodied, Mildly Spiced One-Pot MealThe secret to this wholesome, hearty chili recipe is bright, plump, tender Low Sodium Red Kidney Beans from GOYA®, the bean experts! As the beans simmer gently in tomato with ground beef, they soak up the robust seasonings for a meaty, savory bean chili that’s a delicious one-pot meal, any day of the week.
Makes 8 Servings
(Serving Size: About 1 cup - 210 Calories)
Prep time: 20 min.
Total time: 1 hr., 30 min.
2 cans (15.5 oz. each) GOYA® Low Sodium Red Kidney Beans
2 tbsp. GOYA® Extra Virgin Olive Oil
1 lb. ground beef (95% lean)
½ medium yellow onion, chopped (about ½ cup)
1 tsp. GOYA® Minced Garlic, or 2 cloves garlic, finely chopped
1 can (14.5 oz.) diced tomatoes
1 can (8 oz.) GOYA® Low Sodium Tomato Sauce
3 tbsp. chili powder
1 tsp. ground cumin
½ tsp. sugar
¼ tsp. GOYA® Light Adobo All-Purpose Seasoning with Pepper
|1.||Drain beans, reserving liquid; set aside. Heat oil in 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 Light. Divide chili evenly among serving bowls. Serve with wheat crackers.|