SERVES 12 FACEBOOKPINTERESTTWITTEREMAILPRINT
INGREDIENTS
1 tbsp. Kowalski's Extra Virgin Olive Oil
1 yellow onion, chopped
1 jalapeño pepper, seeded and chopped
3 cloves garlic, finely minced
4 cups low-sodium beef broth
28 oz. canned crushed tomatoes
1 lb. extra-lean ground beef, cooked, finely crumbled and excess fat drained
15 ¼ oz. can low-sodium kidney beans, rinsed and drained
15 oz. can low-sodium black beans, rinsed and drained
19 oz. can cannellini or Northern beans, rinsed and drained
2 tbsp. chili powder, to taste
1 tbsp. cocoa powder
2 tsp. cumin
½ tsp. kosher salt
1 tsp. dried oregano
½ tsp. coarse ground black pepper
½ tsp. cinnamon
¼ cup freshly chopped cilantro
2 tbsp. fresh squeezed lime juice
DIRECTIONS
Heat oil in a large, deep pot over medium heat; add onions, pepper and garlic, cooking until soft and onions are translucent (6-9 min.). Add remaining ingredients except cilantro and lime juice. Bring to a boil; reduce heat to low. Simmer, uncovered, until beans are tender (about 20 min.). Stir in cilantro and lime juice; serve immediately.
