Serves 4
219 cal · 65 min
Two Bean Chili
Recipe GLPR01d1268ce77c97
A hearty, savory chili made with ground beef, kidney beans, and vegetarian beans, simmered with onions, chili powder, and tomato juice. Perfect as a warming main dish or soup.
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Ingredients
1/2 pound ground beef
1/2 can (about 8 ounces) low-sodium kidney beans, drained
1/2 can (about 8 ounces) low-sodium vegetarian beans, drained
1/2 cup onion, diced
1 teaspoon chili powder
2 1/2 cups low-sodium tomato juice
1/4 teaspoon black pepper
Directions
Heat a medium pot over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon as it browns, for 8 to 10 minutes until no pink remains and the meat reaches an internal temperature of 160°F. Carefully drain off the excess fat.
Add the drained kidney beans, drained vegetarian beans, diced onion, chili powder, tomato juice, and black pepper to the pot.
Stir well to combine all ingredients evenly.
Reduce heat to low and simmer for approximately 40 minutes, stirring occasionally, until the flavors meld and the chili thickens slightly.
Taste and adjust seasonings as desired. Serve hot in bowls.
