Chili with Beans
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 small onion | Wash, peel and dice. |
| 1 small green pepper | Wash, trim and dice |
| 2 tablespoons olive oil | |
| 2 tablespoons flour | |
| 1 (14 ½ oz.) can diced no added salt tomatoes | Or 1 ½ diced fresh tomatoes |
| 2 (14 ½ oz.) cans no added salt tomato sauce | |
| 1 (6 oz.) can tomato paste | |
| 2 (16 oz.) cans no added salt pinto beans | Drained and rinsed |
| 2 (16 oz.) cans no added salt kidney beans | Drained and rinsed |
| 3 tablespoons chili powder | |
| 1 teaspoon ground cumin |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Sauté onion and bell pepper in oil until tender. | |
| 2 | Add flour and toss to coat. | |
| 3 | Add rest of ingredients. | |
| 4 | Bring to boil. | |
| 5 | Reduce heat and simmer for 20 minutes. | Cook until internal temperature reaches 165°F. |
