Two-bean chili: a tasty, convenient option for winter

Will Hehemann School of Agriculture, Fisheries and Human Sciences

two-bean-chili-picFinding the motivation to cook a meal after work on a dreary winter day can sometimes prove challenging, says Easter H. Tucker, interim family and consumer sciences program leader for the University of Arkansas at Pine Bluff. For those undecided about what to cook, the two-bean chili recipe by the USDA Mixing Bowl provides a tasty, hassle-free solution.

“This no-fuss chili is a great way to use ground beef or turkey and beans to make a delicious main dish that’s the perfect match for Arkansas’ fickle winter weather,” Tucker said. “Serve it with your favorite crackers, bread, cooked rice or a baked potato. Take leftovers to work for a convenient lunch. It will taste even better the second time you serve it.”

1/2 pound ground beef
1/2 can low-sodium kidney beans (drained, about 8 ounces)
1/2 can low-sodium vegetarian beans (about 8 ounces)
1/2 cup onion (diced)
1 teaspoon chili powder
2 1/2 cups low-sodium tomato juice
1/4 teaspoon pepper

1. In a medium-size pot, brown ground beef over medium to high heat for 8 to 10 minutes. Drain fat.

2. Add kidney beans, vegetarian beans, onions, chili powder, tomato juice and pepper.

3. Cook over low heat for about 40 minutes. Serve hot.

Tip for cooking with ground beef: The recommended safe minimum internal temperature for ground beef is 160 degrees F, as measured with a food thermometer.

Source: A Harvest of Recipes with USDA Foods


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