Wholesome Bean Chili
- Yield: 6 Servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 464
- Total Fat
- 22
- Saturated Fat
- 7
- Carbohydrates
- 42
- Dietary Fiber
- 12
- Sugar
- 10
- Protein
- 27
- Cholesterol
- 54
- Sodium
- 763
- Total: 1 hr 30 min
- Prep: 20 min
- Cook: 1 hr 10 min
Ingredients
2 cans (15.5 oz. each) GOYA® Red Kidney Beans or GOYA® Low Sodium Red Kidney Beans
2 tbsp. GOYA® Extra Virgin Olive Oil
1 lb. ground beef
½ medium yellow onion, chopped (about ½ cup)
1 tsp. GOYA(R) Minced Garlic, or 2 cloves garlic, finely chopped
1 can (14.5 oz.) diced tomatoes
1 can (8 oz.) GOYA® Tomato Sauce
3 tbsp. chili powder
1 tsp. ground cumin
½ tsp. sugar
GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
GOYA® Jalapeno Salsita (optional)
Directions
- 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 boil. Reduce heat to low and simmer, stirring occasionally, until sauce thickens, about 1 hour. Stir reserved beans into meat mixture. Cook until heated through, about 10 minutes more. Stir in sugar; season with Adobo. Divide chili evenly among serving bowls. Garnish with salsita, if desired.