Here’s an easy, quick dinner that makes great leftovers.
1 15.5 oz. can of kidney beans or canned pinto beans, rinsed and drained
1 lb. lean ground turkey or beef
1 ½ cups beef stock
1 large onion, diced
2 large cloves of garlic, minced
1 large green bell pepper, diced
4 tsp chili powder
1 tbsp all-purpose flour
1 tsp dried basil
1 tsp dried oregano
½ tsp red pepper flakes
2 cups tomato pasta sauce or canned crushed tomatoes
salt and pepper
- In a Dutch oven or large pot, brown the ground turkey or ground beef over medium-high heat, about 5 minutes or until no longer pink.
- Reduce the heat to medium. Add the onion, garlic, green pepper, chili powder, flour, basil, oregano, and red pepper flakes. Cook, stirring, for 4 minutes or until the vegetables are softened.
- Stir in the tomato sauce and stock. Bring to a boil, then cook, stirring, until thickened. Add the canned kidney beans or canned pinto beans, and season with salt and pepper to taste.
- Reduce the heat, and simmer, covered, for 10 minutes.
Yield: 4-6 servings
This recipe was adapted from Beans, Lentil and Tofu Gourmet.