Ingredient

Beef & Aromatics

• 2½ lbs. ground beef

• 2 cups chopped onion

• 1 cup chopped celery

• 1 garlic clove, minced

Seasoning

• 3 Tbsp chili powder

• 1 Tbsp ground cumin

• 1 tsp pepper

• 1 can (4 oz) chopped green chiles

Tomato Base

• 1 can (46 oz) tomato juice

• 4 cups V8 juice

• 1 can (28 oz) diced tomatoes, undrained

Beans

• 2 cans (16 oz each) kidney beans, rinsed and drained

• 2 cans (16 oz each) pink beans or pinto beans, rinsed and drained

Directions

1. Brown the Beef In a large Dutch oven, cook the ground beef over medium heat until no longer pink; drain. Return to the pot and continue cooking 4–5 minutes longer, until lightly browned.

2. Cook the Aromatics Add the onion and celery; cook until tender. Stir in the chili powder, cumin, and pepper; cook 1 minute. Add the green chiles and garlic; cook 1 minute longer.

3. Build the Chili Base Stir in the tomato juice, V8 juice, and diced tomatoes. Bring the mixture to a boil. Reduce heat and simmer, uncovered, for 20 minutes.

4. Add the Beans & Finish Stir in the kidney beans and pink/pinto beans. Simmer 20 minutes longer, or until thickened to your desired consistency.

5. Serve If desired, top each bowl with sour cream, avocado, cheese, or jalapeño slices.

Nutrition Facts —

1 Bowl

Calories: 320–380 Total Fat: 10–14 g Saturated Fat: 4–6 g Cholesterol: 40–55 mg Sodium: 750–950 mg Total Carbohydrates: 38–46 g Dietary Fiber: 10–13 g Sugars: 10–13 g Protein: 22–28 g