Recipe: Chili

Ingredients
1 lb. 96% lean ground beef
1 Tbsp. olive oil
1 medium onion, diced
1 cup frozen bell pepper strips (You can use diced fresh red or green pepper if you prefer.)
1 can (15 oz.) kidney beans, drained and rinsed
1 large can (28 oz.) petite diced tomatoes
1 tsp. cumin
2 tsp. chili powder (This makes it fairly mild. Use more if you like your chili spicier.)
1 tsp. garlic, chopped (I use the kind from the jar, but fresh is fine.)
1/2 tsp. salt
1/4 tsp. black pepper

Pour olive oil into a nonstick skillet. Add onion and saute on medium heat until soft. Add frozen peppers. (If using fresh, add at the same time as the onion.) Add cumin, chili powder, salt, pepper and garlic. Saute for about 5 minutes. Pour mixture into a large sauce pan or soup pot. Add beans and tomatoes. Meanwhile, brown ground beef in the same skillet you used for the veggies. Drain and then add beef to veggie mixture. If the mixture is too thick, add a little water. Cover and simmer on low heat for about an hour. Makes 5 one cup servings.