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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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Ingredients:
1 1/3 cups dried pinto beans |
2 pounds ground round |
3 cups chopped onion |
1 cup chopped green pepper |
3 cloves garlic, minced |
1/2 cup reduced-calorie ketchup |
1 (14 1/2-ounce) can no-salt-added tomatoes, chopped |
2 (8-ounce) cans no-salt-added tomato sauce |
2 1/2 tablespoons chili powder |
1 teaspoon salt |
1 teaspoon pepper |
Directions:
1. Sort and wash beans; place in a Dutch oven. Cover with water to depth of 2 inches above beans; let soak 8 hours. Drain; cover with fresh water. Bring to a boil; cover, reduce heat, and simmer 1 hour or until tender.
2. Cook beef and next 3 ingredients in a Dutch oven over medium heat until meat is browned, stirring until it crumbles. Drain; pat dry with paper towels. Wipe drippings from Dutch oven. Return meat mixture to Dutch oven. Add beans, ketchup, and remaining ingredients. Bring to a boil, reduce heat, and simmer, uncovered, 30 minutes.
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