Three Bean Firehouse Chili
By Stephanie Kinturi
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Ingredients
- 2 medium cloves garlic minced
- 1 medium red onion chopped
- 1 pound lean ground round 4% fat
- 2 15-oz cans pinto beans drained and rinsed
- 2 15-oz cans black beans drained and rinsed
- 2 15-oz cans kidney beans drained and rinsed
- 2 14.5-oz cans petite diced tomatoes with smoked chipotle
- 1 14.5-oz can crushed tomatoes
- 1 6-oz can tomato paste
- 2 tsp salt
- 1 tsp black pepper
- 1/2 Tbsp ground cumin
- 1 Tbsp ground mexican style chili powder
- 2 1/2 cups water
Ingredients
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Instructions
- Combine minced garlic, chopped onions and ground beef. Brown in a large stew pot. (Beef is very lean and will not need to be drained. Any drippings will add flavor and will allow the onion and garlic to brown.)
- Add all other ingredients. Stir to combine.
- Simmer over medium low heat until heated through. (30 minutes is recommended)
- Serve hot with tortillas. Garnish with fat free cheese, sour cream etc.
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