Ingredients & Directions

3 tablespoons Canola oil
1 pound 97% lean ground beef
Salt & freshly ground pepper to taste
1 large yellow onion
1 tablespoon minced garlic
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon oregano
2 cups of diced roma tomatoes or one 15 oz can of fire roasted tomatoes, not drained
2 large fresh jalapeño’s, seeded and minced
1 large yellow bell pepper, diced
1 – 30 oz can of pinto beans, drained and rinsed
1 – 15 oz can dark red kidney beans, drained and rinsed
You can also use black beans or white beans if you prefer
½ cup fresh cilantro chopped, for garnish

Preparation:
Put the oil into a large pot over medium high heat. Once oil is hot, add ground beef. Salt and pepper to taste. Stir occasionally. Meat should brown in 5 – 10 minutes.

Add onions and continue cooking until tender and golden brown or 3 – 5 minutes.

Now add minced garlic, chili powder, ground cumin and oregano. Stir until dish is fragrant. Add ½ teaspoon of red chili flakes for more spice.

Add the tomatoes, jalapenos, yellow bell pepper and beans. Add one cup of water to mixture. Bring everything to a boil, reduce heat and simmer covered for 20 minutes. Stir occasionally.

Now set your stove top to low so that there is a low continuous bubbling and simmer undisturbed for 30 minutes. Keep covered.

Garnish with fresh cilantro or fresh jalapeño and serve.

Serves:

6 – 8 (One serving is over half your daily protein needs)

Recipe Provided by Rick Souders