2 Bean Chili
photo by Charlotte J
- Ready In:
- 50mins
- Ingredients:
- 15
- Yields:
-
1 Pot
- Serves:
- 8
ingredients
- 453.59 g ground beef
- 14.79 ml cooking oil
- 118.29 ml carrot, shredded
- 1 onion, chopped
- 4 garlic cloves, minced
- 29.58 ml chili powder
- 4.92 ml cumin
- 2.46 ml oregano
- 538.64 g can white kidney beans, drained and rinsed
- 538.64 g can red kidney beans, drained and rinsed
- 793.78 g can diced tomatoes, undrained
- 283.49 g can beef broth
- 125 ml can green chilies, undrained
- 236.59 ml frozen corn
- 236.59 ml cheddar cheese, shredded
directions
- Cook onions, carrots and garlic in cooking oil until tender-crisp.
- In a large deep skillet, brown meat and drain fat.
- Add cooked vegetable mixture and seasonings to cooked meat.
- Cook and stir 1 minute.
- Add remaining ingredients except for cheese.
- Bring to a boil, reduce heat to low and simmer for 20 minutes, stirring occasionally.
- Serve topped with cheese.
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