Soup: Two Bean Chili con Carne

Quick and easy chili that's sure to fill and satisfy.

Ingredients

2 tbsps chili powder
2 tsps ground oregano
1/4 tsp cayenne pepper
1 tbsp extra virgin olive oil
4 cloves garlic
1 medium onion, chopped
1 large bell pepper, diced
1 tbsp tomato paste
8 oz tomato sauce, no salt added
2 cans diced tomatoes with juice, no salt added
15 oz black beans, drained
15 oz pinto beans, drained
1 lb extra lean ground beef

Instructions

1. In a large sauce pan, heat oil over medium-high heat.

2. Add beef, 1 tablespoon of chili powder, and cayenne. Cook, stirring to break up meat, about 5 minutes, or until browned. Using a slotted spoon, transfer meat to a plate.

3. Add bell pepper, onion, garlic, oregano, and remaining 1 tablespoon of chili powder to the same saucepan; cook over medium heat, stirring occasionally, until onion begins to soften, about 3 minutes.

4. Stir in tomato paste, then add diced tomatoes and their juices, black beans, pintos, and tomato sauce.

5. Cook and simmer for 10 minutes, stirring occasionally.

6. Uncover, add cooked beef, and cook over medium heat until chili thickens, about 5 minutes. Serve warm.

7. Note: you'll love it with a dollop of light sour cream and fat-free cheese!

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