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Ingredients Jump to Instructions ↓

  1. 2 lbs ground chuck

  2. 1 medium green pepper , chopped

  3. 1 medium sweet yellow pepper , chopped

  4. 1 jalapeno pepper , seeded and chopped

  5. 1 medium onion, chopped

  6. 3 garlic cloves , minced

  7. 1 tablespoon olive oil

  8. 2 cans (14-1/2 ounces each) diced tomatoes with mild green chilies , undrained

  9. 1 can (10 ounces) diced tomatoes and green chilies , undrained

  10. 1 can (16 ounces) kidney beans , rinsed and drained

  11. 1 can (15 ounces) Navy or Great Northern, rinsed and drained

  12. 1 cup vegetable broth

  13. 1 teaspoon chili powder

  14. 3/4 teaspoon ground cumin

  15. 1/2 teaspoon cayenne pepper

  16. 1 can (16 ounces) spicy refried beans

  17. 1/3 cup shredded cheddar cheese

  18. 1/3 cup thinly sliced green onions

Instructions Jump to Ingredients ↑

  1. In a Dutch oven coated with cooking spray, cook the ground chuck, saute the peppers, onion and garlic in oil until tender. Stir in the tomatoes, kidney beans, black beans, broth, chili powder, cumin and cayenne. Bring to a boil. Reduce heat; simmer, uncovered for 10 minutes.

  2. Stir in refried beans; simmer 10 minutes longer. Garnish each serving with 2 teaspoons each of cheese and green onions. Yield: 8 servings (2-1/2 quarts).

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