Recipe: Best Bean Chili

Best Bean Chili
From the Bean Education & Awareness Network (B.E.A.N.)

Makes 6 servings (about 1 1/3 cups each)
Preparation time: 10 to 15 minutes
Cooking time: 20 to 30 minutes

Vegetable cooking spray
1 pound lean ground beef
1 1/2 cups chopped onion
1 cup chopped green bell pepper
1 teaspoon minced garlic
2-3 tablespoons chili powder
1-2 teaspoons ground cumin
1 can (15 ounces) Red Kidney beans or 1 cups cooked dry-packaged Red Kidney beans, rinsed, drained
1 can (15 ounces) Pinto beans or 1 cups cooked dry-packaged Pinto beans, rinsed, drained
3 cans (14 ounces each) chili-seasoned diced tomatoes
2 tablespoons brown sugar
1 tablespoon unsweetened cocoa

Spray large saucepan with cooking spray; heat over medium heat until hot. Cook ground beef until browned, 5 to 8 minutes, crumbling with a fork. Add onions, bell pepper, and garlic; cook 5 minutes longer.

Add remaining ingredients; heat to boiling. Reduce heat and simmer, covered, 20 to 30 minutes.

SLOW COOKER TIP: To make the chili in a slow cooker, combine all ingredients in slow cooker. Cover and cook on low 5 to 6 hours.

NOTE: Although B.E.A.N. recipes usually call for a specific variety, any canned or dry-packaged bean variety can be easily substituted for another.Nutrient Information Per Serving:
Calories 340
Carbohydrate 39 g
Protein 24 g
Fat 11 g
Folate 101 mcg
Dietary Fiber 11 g
% Calories from Fat 28
Sodium 891 mg
Cholesterol 47 mg
Calcium 161 mg