The secret to this wholesome, hearty chili recipe is bright, plump, tender 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.
For an extra boost of heat and flavor, serve with GOYA® Jalapeño Salsita.
Total Time
1hr 30min
4.0
1 Rating
Author: Goya
Servings:
6
Ingredients
•
2
cans
(15.5 oz)
GOYA® Red Kidney Beans
•
2
tbsp
Extra-Virgin Olive Oil
•
1
lb
Ground Beef
•
1/2
Medium
Yellow Onion
, chopped
•
1
tsp
Jarred Minced Garlic
or 2 cloves Garlic, finely chopped
•
1
can
(14.5 oz)
Diced Tomatoes
•
1
can
(8 oz)
Tomato Sauce
•
3
tbsp
Chili Powder
•
1
tsp
Ground Cumin
•
1/2
tsp
Granulated Sugar
•
to taste
Adobo Seasoning
•
to taste
Mexican Style Hot Sauce
(optional)
Cooking Instructions
1.
Drain GOYA® Red Kidney Beans (2 cans), reserving liquid; set aside. Heat Extra-Virgin Olive Oil (2 tbsp) in medium heavy-bottomed saucepot over medium-high heat. Add Ground Beef (1 lb), Yellow Onion (1/2), and Jarred Minced Garlic (1 tsp); cook until browned, breaking up meat with a wooden spoon, about 10 minutes. Stir in reserved bean liquid, Diced Tomatoes (1 can), Tomato Sauce (1 can), Chili Powder (3 tbsp), and Ground Cumin (1 tsp). Bring beef mixture to boil. Reduce heat to low and simmer, stirring occasionally, until sauce thickens, about 1 hour.
2.
Stir reserved beans into meat mixture. Cook until heated through, about 10 minutes more. Stir in Granulated Sugar (1/2 tsp); season with Adobo Seasoning (to taste). Divide chili evenly among serving bowls. Garnish with Mexican Style Hot Sauce (to taste), if desired.
Nutrition Per Serving
CALORIES
391
FAT
17.5 g
PROTEIN
29.1 g
CARBS
30.0 g
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