Prep time 5 mins

Cook time 20 mins


1 tsp. vegetable oil

1 lb. lean ground beef

1 can (15 oz.) kidney beans, rinsed and drained

1 can (15 oz.) black beans, rinsed and drained

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

1 1/2 cups water or beer (12 oz.)

1/4 cup College Inn® Savory Infusions Roasted Chile & Garlic Base

1 tsp. sugar

Topping Options: Green onion, Cheddar cheese, sour cream, cilantro, Del Monte® Whole Kernel Corn, pickled jalapeño, lime, radish, avocado, tortilla chips, pepitas, cotija cheese or queso fresco, cherry tomatoes, pico de gallo, pickled red onion


  1. Heat oil in a large saucepan over medium-high heat. Add beef and break into large chunks with a wooden spoon. Cook until thoroughly browned, stirring frequently, breaking into smaller pieces with spoon.  

  2. Stir in beans, tomatoes, water, Savory Infusions and sugar; bring to a simmer. Cook 10 to 15 minutes, stirring occasionally, until thickened. Serve with toppings, as desired.

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