Ready in less than an hour, this flavor-packed chili is made just for those who love beans...this version has red kidney beans, black beans, black-eyed peas plus a touch of cocoa powder that ensures great taste.
cost per recipe: $16.76
The price is determined by the national average.
pounds ground beef
small onion, chopped (about 1/4 cup)
medium green pepper, chopped (about 3/4 cup)
stalks celery, chopped (about 1 cup)
can (about 16 ounces) kidney beans, rinsed and drained
can (about 15 ounces) black beans, rinsed and drained
can (about 15 ounces) black eyed peas, rinsed and drained
can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
cups (1 soup can) water
cans (about 15 ounces each) diced tomatoes in juice
cans (about 6 ounces each) green chiles chopped
diced canned jalapeño pepper
tablespoon chili powder
dashes Mexican hot pepper sauce (optional)
teaspoon unsweetened cocoa powder
Cook the ground beef, onion, green pepper and celery in a 4-quart saucepot until the beef is well browned and the vegetables are tender, stirring often to separate meat. Pour off any fat.
Stir the kidney beans, black beans, black-eyed peas, soup, water, tomatoes, chiles, jalapeño peppers, chili powder and Mexican hot sauce, if desired, in the saucepot and heat to a boil. Reduce the heat to low and cook for 10 minutes. Stir in the cocoa powder and cook for 10 minutes or until the mixture is hot and bubbling.