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Best Bean Chili

Vegetable cooking spray
1 pound lean ground beef
1 1/2 cups chopped onion
1 cup chopped green bell pepper
1 teaspoon minced garlic
2 to 3 tablespoons chili powder
1 to 2 teaspoons ground cumin
1 can (15 ounces) Red Kidney beans or 1 1/2 cups cooked dry-packaged Red Kidney beans, rinsed, drained
1 can (15 ounces) Pinto beans or 1 1/2 cups cooked dry-packaged Pinto beans, rinsed, drained
3 cans (14 1/2 ounces each) chili-seasoned diced tomatoes
2 tablespoons brown sugar
1 tablespoon unsweetened cocoa

1. Spray large saucepan with cooking spray; heat over medium heat until hot. Cook ground beef until browned, 5 to 8 minutes, crumbling with a fork. Add onions, bell pepper, and garlic; cook 5 minutes longer.
2. Add remaining ingredients; heat to boiling. Reduce heat and simmer, covered, 20 to 30 minutes.

Makes 6 servings (about 1 1/3 cups each).

SLOW COOKER TIP: To make the chili in a slow cooker, combine all ingredients in slow cooker. Cover and cook on low 5 to 6 hours.

Nutrient Information Per serving: Calories 340; Fat 11g; % Calories from Fat 28; Calcium 161mg; Carbohydrate 39g; Folate 101mcg; Sodium 891mg; Protein 24g; Dietary Fiber 11g; Cholesterol 47mg

Recipe provided courtesy of The Bean Education & Awareness Network.

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