- About this Recipe
A Full-Bodied, Mildly Spiced One-Pot Meal
The secret to this wholesome, hearty chili recipe is bright, plump, tender Low Sodium Red Kidney Beans from GOYA®, the bean experts! As the beans simmer gently in tomato with ground beef, they soak up the robust seasonings for a meaty, savory bean chili that’s a delicious one-pot meal, any day of the week.
Ingredients
2 cans (15.5 oz. each)
2 tbsp.
GOYA® Extra Virgin Olive Oil
1 lb.
ground beef (95% lean)
½
medium yellow onion, chopped (about ½ cup)
1 tsp.
GOYA® Minced Garlic, or 2 cloves garlic, finely chopped
1 can (14.5 oz.)
diced tomatoes
1 can (8 oz.)
GOYA® Low Sodium Tomato Sauce
3 tbsp.
chili powder
1 tsp.
ground cumin
½ tsp.
sugar
Directions
Step 1
Drain beans, reserving liquid; set aside. Heat oil in medium, heavy-bottomed saucepot over medium-high heat. Add beef, onions and garlic; cook until browned, breaking up meat with a wooden spoon, about 10 minutes. Stir in reserved bean liquid, diced tomatoes, tomato sauce, chili powder and cumin. Bring beef mixture to a boil. Reduce heat to low and simmer, stirring occasionally, until sauce thickens, about 1 hour.
Step 2
Stir reserved beans into meat mixture. Cook until heated through, about 10 minutes more. Stir in sugar; season with Adobo Light. Divide chili evenly among serving bowls. Serve with wheat crackers.
New from Goya
Recipe Tags
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