- 1/2 pound lean ground meat (15% fat)
- 1/2 medium onion, chopped
- 1 can (15.5 ounces) kidney beans, rinsed and drained
- 1 can (14.5 ounces) diced tomatoes with liquid
- 1 1/2 tablespoons chili powder
Brown meat and onions in a large skillet over medium-high heat (350 F degrees in an electric skillet). Drain fat.
Add beans, tomatoes, and chili powder.
Reduce heat to low (250 F degrees in an electric skillet), cover and cook for 10 minutes.
Serve hot. Top with cheese, if desired.
Refrigerate leftovers within 2 hours.
Add other vegetables such as bell peppers, carrots, celery, and corn, if desired.
Use pinto or black beans instead of kidney beans, if desired.
Add dried cumin and/or oregano in Step 2 for extra flavor!
More About Red Kidney Bean
How to Select
Choose dried beans or canned beans with less sodium. Select dried beans that are dry, firm, clean, uniform in color and not shriveled.
How to Store
Store dried beans at room temperature in a closed container, to protect from moisture and pests. Store canned beans at room temperature, and use before date on can.
How to Prepare
Dried beans need to be soaked before they are cooked. Cover the beans in cold water and bring to a gentle boil, turn off the heat and allow beans to soak in the water for 1-2 hours. Drain water and rinse with fresh water. To cook beans, cover with fresh water and simmer for 1-2 hours. Do not let beans dry out, beans should always be covered with water.
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