Ingredients
1
tablespoon vegetable oil
1
lb ground beef (at least 85% lean)
1
cup chopped onions
1
medium green pepper, chopped (1 cup)
1
small stalk celery, finely chopped (1/4 cup)
1
can (19 oz) Progresso™ dark red kidney beans, drained, rinsed
1
can (15.5 oz) pinto beans, drained, rinsed
1
can (14.5 oz) Muir Glen™ organic petite diced tomatoes, undrained
1
can (6 oz) Muir Glen™ organic tomato paste
2
cups water
3
tablespoons sugar
2
tablespoons chili powder
1
teaspoon ground cumin
1
teaspoon garlic powder
1
teaspoon salt
1/4
teaspoon ground black pepper
Preparation
In 4- to 5-quart Dutch oven, cook oil and beef over medium-high heat, breaking into small chunks, until beef is browned.
Reduce heat to medium. Add onions, bell pepper and celery; cook 5 minutes, stirring occasionally, until vegetables are tender.
Stir in remaining ingredients. Heat to boiling. Reduce heat; cover and simmer 20 minutes, stirring occasionally.
