Categories: chili, soups

Ingredients

• *1 garlic clove, minced
• *1 package frozen mixed vegetables (chopped onion and bell pepper mixture)
• *1 pound uncooked lean ground beef
• *14 1/2 oz canned diced tomatoes, with chipotle chiles
• *1 cup canned crushed tomatoes, fire-roasted
• *2 teaspoons chili powder, medium heat suggested
• *1/4 teaspoon dried oregano, crushed
• *1/2 teaspoon table salt
• *1/4 teaspoon black pepper
• *15 oz canned pinto beans, rinsed and drained

Directions

1. Coat a large skillet with cooking spray; heat over medium-high heat. Add garlic and frozen vegetables; cook, stirring occasionally, until vegetables thaw and any liquid evaporates, about 3 minutes. Add beef; cook, stirring frequently, breaking up clumps of beef with a wooden spoon, about 2 minutes. Add diced tomatoes, crushed tomatoes, chili powder, oregano, salt, black pepper and beans; cook over high heat, stirring occasionally, until some liquid evaporates, meat is cooked through and chili thickens slightly, about 3 minutes.

Email to a friend | Print this recipe | Back