From the Pantry Butler kitchen
Two Bean Chili
This no-fuss chili is a great way to use ground beef and beans to make a tasty main dish. Chili can be served by itself, with crackers, cooked rice, or baked potato. USDA MyPlate Kitchen — A Harvest of Recipes with USDA Foods — USDA Food Distribution Program on Indian Reservations (public domain), via myplate.food
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
- 1/2 cup onion, diced
- 1 teaspoon chili powder
- 2 1/2 cups low-sodium tomato juice
- 1/4 teaspoon pepper
Method
- In a medium-sized pot, brown ground beef over medium to high heat for 8 to 10 minutes.
- Drain fat.
- Add kidney beans, vegetarian beans, onions, chili powder, tomato juice, and pepper.
- Cook over low heat for about 40 minutes.
- Serve hot.
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