Two-Bean Chili With Vegetables

Two-Bean Chili With Vegetables
Two-Bean Chili With Vegetables

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 3

    tablespoons butter

  • 2

    large onions chopped

  • 4

    garlic cloves chopped

  • 2

    pounds ground beef

  • 2 1/2

    tablespoons chili powder

  • 1

    tablespoon ground cumin

  • 1/2

    teaspoon cayenne pepper

  • 1

    can crushed tomatoes - (28 oz)

  • 1

    can beef broth - (14 1/2 oz)

  • 2

    medium white potatoes peeled, diced

  • 2

    large carrots peeled, diced

  • 1

    bell pepper diced

  • 3/4

    cup chili sauce

  • 1

    can kidney beans - (15 1/4 oz) drained

  • 1

    can pinto beans - (15 oz) drained

Directions

Melt butter in heavy large saucepan or Dutch oven over medium heat. Add onions and garlic and saute until almost golden, about 8 minutes. Add beef and cook until brown, breaking beef up with fork, about 10 minutes. Stir in chili powder, cumin and cayenne and continue cooking 3 minutes. Mix in tomatoes, broth, potatoes, carrots, bell pepper and chili sauce. Simmer until vegetables are tender, about 1 hour. Stir in beans. Simmer until beans are heated through and vegetables are very tender, about 30 minutes. This recipe yields 6 servings.

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