3 lbs lean ground beef (you could substitute whatever other meat you would like)
2 Tbsp. Southwest Seasoning (I used Pampered Chef seasoning)
1 medium yellow onion, chopped
2 medium celery stalks, chopped
1 28oz can crushed tomatoes
1 28oz can pureed tomatoes
4 garlic cloves, pressed
4 Tbsp chili powder
1 Tbsp cumin
1/2 tsp ground white pepper
1 tsp oregano
1 tsp agave nectar (you can use 1 tsp sugar)
1 can pinto beans, drained
In a large 12" skillet, brown hamburger (or meat of choice) with the Southwest Seasoning. Drain and set aside.
Saute onion, celery and garlic until softened. Add meat back into skillet.
Add tomatoes and mix well. If you are using agave nectar instead of sugar, add it in after the tomatoes.
Combine chili powder, cumin, white pepper and oregano (add the sugar here if you are not using agave nectar), then add that to the pan. Mix well.
Cover and cook over low heat, stirring occasionally, for 1 hour.
Add pinto beans and cook on low for 30 minutes, stirring occasionally.
Makes about 10 (1 cup) servings. Calories per serving: 214
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