- 1 lb. 95% lean ground beef
- 1 c. chopped onion
- 1 c. chopped bell pepper
- 1 tsp. minced garlic
- 1 Tbsp. chili powder
- 1 Tbsp. ground cumin
- 1/4 tsp. cracked black pepper
- 2 15 oz. cans light kidney beans, rinsed and drained
- 15 oz. can tomato sauce
- 14.5 oz. can diced tomatoes
- 1 c. water
- 1 c. Daisy® Light Sour Cream
In a Dutch oven, over medium heat, cook adn stir the ground beef, onion, pepper and garlic until beef in no longer pink and vegetables are crisp tender (8 to 9 minutes). Add the chili powder, cumin and pepper to the Dutch oven. Continue cooking for 1 minute.
Add the kidney beans, tomato sauce, diced tomatoes and water to the Dutch oven. Cook and stir until the chili comes to a boil (5 to 6 minutes). Reduce the heat to medium low. Continue cooking, stirring occasionally, for 25 to 30 minutes.
Serve individual bowls of chili with a dollop of Daisy Brand Light Sour Cream. Garnish with shredded cheese, avocado slices and a few dashes of hot pepper sauce if desired.