From Most recent book. Haven't tried Two kinds of beans means double the fiber in this wholesome beef chili. We chose black beans and pintos, but you can use cannellini or favas or whatever type you like the best.

Ingredients

4 serv.

tablespoon extra virgin olive oil↗1 tablespoon
lb extra lean ground beef↗1 lb
chili powder↗2 tablespoons
cayenne↗1⁄4 teaspoon
large green bell pepper, diced1
medium onion, diced↗1
garlic cloves, minced↗4
dried oregano↗2 teaspoons
tomato paste↗1 tablespoon
no-salt-added diced tomatoes, with juices↗29 ounces
black beans, drained and rinsed↗15 ounces
pinto beans, drained and rinsed↗15 ounces
no-salt-added tomato sauce↗8 ounces

Step-by-step instructions

1
In a large saucepan, heat oil over medium-high heat. Add beef, 1 T of the chili powder, and cayenne. Cook, stirring to break up the pieces, about 5 minutes. Using a slotted spoon, transfer the meat to a plate.
2
Add pepper, onion, garlic, oregano, and remaining chili powder to same saucepan; cook over medium heat, stirring occasionally, until onion begins to soften, about 3 minutes. Stir in tomatoes and their juices, black beans, pinto beans, and tomato sauce. Cover and simmer for 10 minutes, stirring occasionally. Uncover, add cooked beef, and cook over medium heat until chili thickens, about 5 minutes. Serve warm.

Source: food.com

Original recipe ↗

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