Red bean chili

Mexican recipes

Legumbres

Appetizer

Easy

55'

The next time you're looking for a meat and red bean chili recipe that won't take all day, make this easy take on the tasty Tex-Mex favorite. Starring GOYA ground beef, tomato, bell pepper, and small red beans, GOYA's red bean chili is perfectly flavored with a fragrant mix of chili powder and cumin. Thirty minutes on the stove is all it takes for those delicious flavors to come together. Top with grated cheese and coriander for a delicious chili that will take off your socks!

Ingredients Preparation Share

Ingredients

1 tablespoon of Aceite de Oliva Único
225 grams of minced meat
1 pinch of Adobo with GOYA pepper
1 yellow onion
2 cloves of garlic, chopped
1 tablespoon chili powder
1 tablespoon of Ground cumin
1 cup peeled tomatoes
1 can of Red kidney beans natural
2 tablespoon of tomato paste
1 tablespoon of fresh coriander

Preparation

Heat the oil in a large pot with a heavy bottom over medium-high heat. Add the meat Season with the Adobo. Cook, splitting the meat with a spoon, until golden, 7-10 minutes.
Add the onions, peppers and garlic to the pot; Cook until the onions are soft and translucent, about 5 minutes
Stir in chili powder and cumin, cooking until fragrant, about 2 minutes more.
Add the remaining ingredients, breaking the tomatoes with a spoon. Bring the liquid to a boil, reduce to a simmer and simmer, uncovered, stirring occasionally, until the tomatoes break down, the chili thickens and the flavors come together, about 30 minutes. Serve hot.