Ingredients
12
12 servings
- •1.5 pounds ground round
- •cooking spray
- •1 teaspoon olive oil
- •1.5 cups chopped onion
- •2 cloves garlic, crushed
- •2.5 cups chopped yellow bell pepper
- •1 tablespoon ground cumin
- •1 tablespoon hot paprika
- •1 tablespoon chile powder
- •2 teaspoons white sugar
- •0.5 teaspoon salt
- •0.25 teaspoon ground cloves
- •2 (14.5 ounce) cans stewed tomatoes
- •1 (15 ounce) can kidney beans, drained
- •1 (15 ounce) can black beans, drained
- •1 (15 ounce) can cannellini beans
- •water
- •1 (6 ounce) can tomato paste
- •2 tablespoons balsamic vinegar
- •0.33333334326744 cup chopped fresh cilantro
Instructions
- Place ground round in a large, deep skillet. Cook and stir over medium-high heat until crumbly and browned. Drain and set aside.
- Coat a large Dutch oven with cooking spray; place over medium-high heat. Add olive oil; cook and stir onion and garlic in hot oil until onion is tender. Add yellow pepper; cook and stir until tender. Season with cumin, paprika, chili powder, sugar, salt, and cloves. Stir in stewed tomatoes, kidney beans, black beans, and cannellini beans. Pour in water to cover; bring to a boil, then stir in ground round and tomato paste. Simmer for 30 minutes.
- Remove from heat; stir in vinegar and serve hot topped with cilantro.
Nutritional Facts
Per 12 servings
- Calories: 310
- Carbohydrate: 32g
- Fat: 10g
- Fiber: 8g
- Protein: 24g
- Sugar: 8g
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