For those of you who love their chili with beans, here’s a dish inspired by my grandson Zach, who shares a taste for pleasantly spicy food with his Poppa Cliff.
Serves 6 (1 cup)
16 ounces extra-lean ground sirloin beef or turkey breast 1 cup chopped onion 1 cup chopped green bell pepper 1 (15-ounce) can diced tomatoes, undrained 1 (8-ounce) can Hunt’s Tomato Sauce ¼ cup reduced-sodium ketchup 2 teaspoons chili seasoning 1 (15-ounce) can Bush’s kidney beans, rinsed and drained
Crumble meat into a plastic colander. Stir in onion and green pepper. Place colander in a glass pie plate. Microwave on HIGH (100% power) for 4 to 5 minutes or until meat is browned, stirring after 3 minutes. In an 8-cup microwave-safe mixing bowl, combine undrained tomatoes, tomato sauce, ketchup, and chili seasoning. Add kidney beans. Mix well to combine. Stir in browned meat mixture. Cover and microwave on HIGH for 8 to 10 minutes or until mixture is heated through, stirring after every 4 minutes. Place bowl on counter, uncover, and let set for 2 minutes. Mix well before serving.
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