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Red Bean Chili

OK I've been called weird many times for NOT liking chili! It's just truly NOT my thing...BUT! I am willing to try this recipe with Red Beans instead of Kidney beans! 

*Of course I will make substitutions!

Red Bean Chili

Easy Tex-Mex Favorite

Next time you’re looking for a zesty beef (ground turkey)-and-red bean chili recipe that doesn’t take all day, cook up this easy version of the tasty Tex-Mex favorite. Starring ground beef (turkey), tomato, bell pepper (red, yellow, or orange), and GOYA® Small Red Beans, it’s GOYA’s Red Bean Chili is perfectly spiced with a fragrant blend of chili powder and cumin. 30 Thirty minutes on the stove is all it takes for those mouthwatering flavors to come together. Top with grated cheese (Cabot - Naturally Lactose free) and cilantro for a hearty chili that will knock their socks off!
Serves 6
Prep time: 10 min.
Total time: 55 min.


1 tbsp. GOYA® Olive Oil
1/2 lb. ground beef (80% lean) (ground turkey)
2 tsp. GOYA® Adobo All-Purpose Seasoning with Pepper (I suggest you make your own *see earlier post for recipe if you are sensitive to additives, msg, gluten, soy, etc.)
1 medium yellow onion, finely chopped (about 1 cup)
1/2 green bell pepper, finely chopped (about ½ cup) (Use yellow, orange, or red if you have an autoimmune or inflammatory disorder. Green peppers cause inflammation)
1 tsp. GOYA® Minced Garlic or 2 cloves garlic, finely chopped
1 tbsp. chili powder
1 tsp. cumin
1 can (16 oz.) whole peeled tomatoes (crushed tomatoes are easier for me)
1 can (15.5 oz.) GOYA® Small Red Beans
2 tbsp. GOYA® Tomato Paste
1 tbsp. finely chopped fresh cilantro


1.Heat oil in large, heavy-bottomed pot over medium-high heat. Add beef (turkey); season with Adobo. Cook, breaking up meat with spoon, until browned, 7-10 minutes.
2.Add onions, peppers and garlic to pot; Cook until onions are soft and translucent, about 5 minutes.
3.Stir in chili powder and cumin, cooking until fragrant, about 2 minutes more.
4.Stir in remaining ingredients, breaking up tomatoes with spoon. Bring liquid to boil, reduce heat to low, and simmer, uncovered, stirring occasionally, until tomatoes break down, chili thickens and flavors come together, about 30 minutes. Serve warm.


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