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Categories:
oil extra lean ground beef carrots red onions yellow peppers red peppers celery salt pinto beans kidney beans butter beans Bulls-Eye chili powder ground cumin red pepper ground black pepper Cheddar cheese green onions sour cream milk
Viewed: 9 - Published at: 7 years agoIngredients
- 3/4 cup oil, divided
- extra-lean ground beef
- 1-3/4 qt. carrots, medium dice King Sooper's 1 lb For $0.99 thru 02/09
- 5-1/4 cups red onions, small dice
- 5-1/4 cups yellow peppers, medium dice
- 3-1/2 cups red peppers, medium dice
- 3-1/2 cups celery, medium dice
- 7 qt. canned no-salt-added diced tomatoes, undrained
- 3-1/2 qt. 25%-less-sodium beef broth
- 1-3/4 qt. canned pinto beans, rinsed
- 1-3/4 qt. canned kidney beans, rinsed
- 1-3/4 qt. canned butter beans, rinsed
- 1-3/4 qt. Bull's-Eye Bold Original Barbecue Sauce
- 2 Tbsp. chili powder
- 3-1/2 tsp. ground cumin
- 3-1/2 tsp. crushed red pepper
- 1-3/4 tsp. ground black pepper
- 1 qt. Kraft Shredded Medium Cheddar Cheese
- 1-1/2 cups green onions, finely chopped
- 1/4 cup fat-free sour cream
- 1 Tbsp. skim milk
Method
- Brown meat in 7 Tbsp.
- (105 mL) oil (or in 1 Tbsp.
- [15 mL] oil for trial recipe) in large saucepan.
- Heat remaining oil in separate large saucepan.
- Add carrots, red onions, peppers and celery; cook 7 to 8 min.
- or until crisp-tender.
- Stir in meat, tomatoes, broth, beans, barbecue sauce and seasonings; simmer 30 min., stirring occasionally.
- For each serving: Spoon 1-1/2 cups (375 mL) chili into serving bowl; top with 1-1/2 Tbsp.
- (22 mL) cheese, 1/2 Tbsp.
- (7 mL) green onions and 1/4 tsp.
- (1 mL) combined sour cream and milk.
