Red bean chili
Mexican recipes
Vegetables
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
- 1 tablespoon of GOYA Unico olive oil
- 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 Native 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.
