Wholesome Bean Chili

  • Yield: 6 servings
  • Prep: 20 minutes
  • Cook: 1 1/2 hours


2tablespoons GOYA® Extra Virgin Olive Oil
1pound ground beef
1/2 medium yellow onion, chopped (about 1/2 cup)
1teaspoon GOYA® Minced Garlic, or 2 cloves garlic, finely chopped
2 (15 1/2-ounce) cans GOYA® Low Sodium Red Kidney Beans, drained (reserving liquid)
1 (14 1/2-ounce) can diced tomatoes
1 (8-ounce) can GOYA® Tomato Sauce
3tablespoons chili powder
1teaspoon ground cumin
1/2teaspoon sugar
GOYA® Adobo All-Purpose Seasoning with Pepper, to taste


  1. Heat oil in medium pot over medium-high heat. Add beef, onions and garlic; cook until browned, breaking up meat with wooden spoon, about 10 min. Stir in reserved bean liquid, diced tomatoes, tomato sauce, chili powder and cumin; bring to boil. Reduce heat to low. Simmer, stirring occasionally, until sauce thickens, about 1 hr.
  2. Stir in reserved beans, sugar and Adobo. Cook until heated through, about 10 min. more. Divide chili among serving bowls.

Recipe courtesy of Goya.

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