Two Bean Chili Con Carne Recipe
Ingredients
| Olive oil | 1 Teaspoon | |
| Lean ground beef | 3/4 pound | |
| Onion | 1 , chopped | |
| Garlic | 3 Clove (5gm), minced | |
| 1 bell pepper, seeded and chopped | ||
| Chili powder | 1 Tablespoon | |
| Ground cumin | 1 Teaspoon | |
| Tomatoes | 1 Can (10oz), diced | |
| Pinto beans | 1 Can (10oz), drained, rinsed | |
| Navy beans | 1 Can (10oz), drained, rinsed | |
| Salt | 3/4 Teaspoon | |
| 1 1/2 cups quick-cooking brown rice | ||
Directions
1. Heat the oil in a large saucepan over medium-high heat. Add the beef and cook, breaking it apart with a wooden spoon, until no longer pink, about 4 minutes. Add the onion, garlic, bell pepper, chili powder, and cumin; cook until the vegetables soften, 3-4 minutes. Stir in the tomatoes, pinto beans, navy beans, and salt; bring to a boil. Reduce the heat and simmer, uncovered, until the chili thickens slightly, about 15 minutes.
2. Meanwhile, cook the rice according to package directions, omitting the salt if desired.
2. Meanwhile, cook the rice according to package directions, omitting the salt if desired.
Chef
