- 2 tablespoons vegetable oil
- 1 cup diced onions
- 1 clove garlic, crushed
- 1 1/2 pounds lean ground beef
- 1 (28 ounce) can whole peeled tomatoes
- 1 (16 ounce) can navy beans, with juice
- 1 (16 ounce) can red chili beans in sauce
- 1 (15 ounce) can black beans, rinsed and drained
- 1/2 cup diced green bell pepper
- 1/2 cup diced celery
- 1/4 cup light brown sugar
- 2 tablespoons white vinegar
- 1 tablespoon chili powder
- 1 teaspoon salt
- Heat oil in a stockpot over medium heat. Add onions and garlic; cook and stir until tender, about 5 minutes. Add ground beef; cook and stir until browned and crumbly, 5 to 7 minutes. Mix in tomatoes, navy beans, chili beans, black beans, green bell pepper, celery, brown sugar, vinegar, chili powder, and salt. Bring to a boil. Reduce heat to medium-low and let simmer until thick, at least 1 hour.
04/20/2018
recipepes.com
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455 calories
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