Serves 6

Prep time 15 min.

Cook time 1 hr. 15 min.


2 Tbsp. vegetable oil

2 yellow onions, diced (about 4 cups)

1 red bell pepper, diced

5 cloves garlic, minced

2 Tbsp. chili powder

1 Tbsp. ground cumin

2 lbs. lean ground beef

1 1/2 tsp. salt

2 cans (15 oz. each) kidney beans, rinsed and drained

2 cups College Inn® Beef Broth

1 can (14.5 oz.) Contadina® Diced Tomatoes, not drained

2 tsp. apple cider vinegar


Topping Options

  • Shredded cheddar cheese
  • Diced onion
  • Sour cream
  • Sliced green onions
  • Cilantro leaves


  1. Heat oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add onions and bell pepper and cook until softened, about 8 minutes. Stir in garlic, chili powder and cumin and cook until fragrant, about 30 seconds.

  2. Add beef and salt and cook about 8 minutes until beef is no longer pink, breaking the meat into small pieces with a wooden spoon.

  3. Stir in beans, broth and tomatoes. Simmer over medium heat, stirring occasionally, until the flavors meld, about 1 hour. Stir in vinegar. Serve with toppings, as desired.

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