Wednesday, November 16, 2011

White and Black Bean Chili

A twist on a good ol' classic. Cold weather brings on the need for warm soup and the cornbread muffins were calling my name from the pantry...


1 pound of ground beef

1 small onion
Salt, pepper, garlic powder, paprika, and red pepper flakes
2 cans of "Campbell's selects" Zesty Tomato Bisuqe
1 large can of plain tomato sauce (I used Muir Glenn Organic)
1 can of Cannelini (white) Beans
1 can of black beans

In a large pot, with a bit of olive oil, sautee the onion for a few minutes. Add in the ground beef. Add, to your own liking, the salt, pepper, and garlic powder. Add 1 tsp of paprika. Using your fingers, add in 3-4 pinches of red pepper flakes. Rub them between your fingers to wake up the oils before adding them. Add in the soups and the tomato sauce. Stir to combine. When this begins to bubble, add in the beans. Taste for seasonging edits and add what you'd like. Simmer until ready to serve.

Now, what could be yummier! Add in a football game, fireplace and some snow flakes and it's pretty much my perfect day!

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