MyPlate Wholesome Bean Chili

<h2 class="subheader">A Full-Bodied, Mildly Spiced One-Pot Meal</h2> The secret to this wholesome, hearty chili recipe is bright, plump, tender <a title="Low Sodium Red Kidney Beans" href="https://goya.com/en/products/low-sodium-red-kidney-beans" data-id="8416">Low Sodium Red Kidney Beans from GOYA®,</a> 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.

Total Time

90m

Prep Time:20m

Yields:8 Servings

Save

Ingredients

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)

medium yellow onion, chopped (about ½ cup)

1 tsp.

GOYA® Minced Garlic

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® Adobo Light with Pepper (50% Less Sodium)

Directions

Kitchen View

Step 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.

Step 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.