Two Bean Chili Con Carne (South Beach Diet Phase 2) |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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From Most recent book. Haven't tried Two kinds of beans means double the fiber in this wholesome beef chili. We chose black beans and pintos, but you can use cannellini or favas or whatever type you like the best. Ingredients:
1 tablespoon extra virgin olive oil |
1 lb extra lean ground beef |
2 tablespoons chili powder |
1/4 teaspoon cayenne |
1 large green bell pepper, diced |
1 medium onion, diced |
4 garlic cloves, minced |
2 teaspoons dried oregano |
1 tablespoon tomato paste |
29 ounces no-salt-added diced tomatoes, with juices |
15 ounces black beans, drained and rinsed |
15 ounces pinto beans, drained and rinsed |
8 ounces no-salt-added tomato sauce |
Directions:
1. In a large saucepan, heat oil over medium-high heat. Add beef, 1 T of the chili powder, and cayenne. Cook, stirring to break up the pieces, about 5 minutes. Using a slotted spoon, transfer the meat to a plate.
2. Add pepper, onion, garlic, oregano, and remaining chili powder to same saucepan; cook over medium heat, stirring occasionally, until onion begins to soften, about 3 minutes. Stir in tomatoes and their juices, black beans, pinto beans, and tomato sauce. Cover and simmer for 10 minutes, stirring occasionally. Uncover, add cooked beef, and cook over medium heat until chili thickens, about 5 minutes. Serve warm.
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