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Ingredients

  • 1 tablespoon Food Club vegetable oil
  • 1-1/2 pounds ground beef
  • 1 green bell pepper, chopped
  • 1 large yellow onion, diced
  • 2 tablespoons chopped garlic
  • 2 tablespoons chili powder
  • 2 teaspoons dried oregano
  • 2 teaspoons ground cumin
  • 2 teaspoons Food Club salt
  • 1 teaspoon Food Club granulated sugar
  • 1 can (28 ounces) Food Club diced tomatoes
  • 1 can (16 ounces) chili beans
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 can (15 ounces) Full Circle Organic tomato sauce
  • 1 loaf ciabatta bread for dipping (optional)
  • Food Club Cheddar shredded cheese and sour cream for garnish (optional)

DIRECTIONS

  1. In large saucepot, heat oil over medium-high heat. Add beef and cook 5 minutes or until browned, breaking up meat with back of wooden spoon.
  2. Reduce heat to medium. Add pepper, onion and garlic; cook 5 minutes or until onion is translucent. Stir in chili powder, oregano, cumin, salt and sugar; cook 1 minute. Stir in tomatoes with their juice, beans and tomato sauce.
  3. Bring to boil; reduce heat to medium-low and simmer 30 minutes, stirring occasionally. Makes about 12 cups. Serve with bread, cheese and sour cream, if desired.

NUTRITION
  • 367 Calories
  • 16g Fat (5g Saturated)
  • 58mg Cholesterol
  • 1353mg Sodium
  • 30g Carbohydrates
  • 9g Fiber
  • 25g Protein
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