Two Bean Chili

50 min · Serves 4

From USDA MyPlate Kitchen. A Harvest of Recipes with USDA Foods USDA Food Distribution Program on Indian Reservations

Steps written by Kubbord

What goes in

• ½ lbground beef
• ½ canlow-sodium kidney beans
• ½ canlow-sodium vegetarian beans
• ½ cuponion
• 4.9 mlchili powder
• 2½ cupslow-sodium tomato juice
• 1.2 mlpepper

How to cook it

1. Place a medium pot over medium-high heat, add the ground beef, and cook for 8 to 10 minutes, breaking it up with a spoon, until fully browned and the meat reaches an internal temperature of 160°F (71°C).
2. Carefully drain and discard the rendered fat from the pot.
3. Add the kidney beans, vegetarian beans, onion, chili powder, tomato juice, and pepper to the pot and stir well to combine.
4. Reduce the heat to low and simmer for about 40 minutes, stirring occasionally, until the onions are tender and the chili is slightly thickened and bubbling gently.
5. Remove the pot from the heat and ladle the hot chili into bowls to serve.

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