2 Bean Chili

1# 93% lean ground beef
2 T Felippo Berio Olive oil (sauteing and grilling kind)
1 med/large green bell pepper, chopped
1/2 red onion, chopped
1/2 sweet onion, chopped
2 garlic cloves, minced
1 15 oz can Kuner's of colorado Ranchero Beans (pinto beans, you could easily use regular pintos and take out a lot of sodium, these are in a tex mex sauce) don't drain or rince
1 26.5 oz can bush's black beans, drained and rinsed
2 14.5 oz cans Red Gold Petite Diced Tomatoes
1 28 oz can Contadina Crushed Tomatoes
32 oz low sodium V8
1 1/2 T Chili Powder
1 T Cumin
1 t Tony Czatchere's Creole Seasoning
1/2 t Cayenne Pepper
1 t Corriander
1 t hot sauce
1 1/2 T granulated Sugar
dash cinnamon

1) Brown beef in oil. Add pepper, onion and garlic. Coook about 5 min. Add spices and hot sauce cook 1 more min.
2) Add beans, tomatoes and V8.
3) Bring to boil and simmer 60 min.

Makes 17 1-cup portions

Number of Servings: 17

Recipe submitted by SparkPeople user MAMATURNER.