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Best Bean Chili Ingredients: 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 to 3 tablespoons chili powder 1 to 2 teaspoons ground cumin 1 can (15 ounces) Red Kidney beans or 1 1/2 cups cooked dry-packaged Red Kidney beans, rinsed, drained 1 can (15 ounces) Pinto beans or 1 1/2 cups cooked dry-packaged Pinto beans, rinsed, drained 3 cans (14 1/2 ounces each) chili-seasoned diced tomatoes 2 tablespoons brown sugar 1 tablespoon unsweetened cocoa Directions: Spray large saucepan with cooking spray; heat over medium heat until hot. Cook ground beef until browned, five to eight minutes, crumbling with a fork. Add onions, bell pepper, and garlic; cook five 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 five to six hours. Note: Any canned or dry-packaged bean variety can be easily substituted for another. Recipe makes six servings (about 1-1/3 cups each). Nutrition information per serving: Calories: 340 Fat: 11g Calcium: 161mg Carbohydrate: 39g Folate: 101mcg Sodium: 891mg Protein: 24g Dietary Fiber: 11g Cholesterol: 47mg
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