CHILI CON CARNE WINCHESTER

2 tbsp canola oil

1/3 cup chopped onion
1/3 cup chopped green bell pepper
1 lb ground beef, drumbled
1 garlic clove, minced
2 (15-oz) can kidney beans, drained
1 (16-oz) can stewed tomatoes
1 (15-oz) can VEG-ALL mixed vegetables, do not drain

Heat oil in a 3-qt stockpot over medium-high heat. Add onion and bell pepper; cook, stirring, until softened.

Add the ground beef, garlic, kidney beans and stewed tomatoes. Bring to a boil; cover. Reduce heat and simmer 30 minutes.

Stir in the VEG-ALL and cook 10 more minutes.

Serve hot. Top with sour cream, thin red onion slices, grated cheese, etc, if desired.

Yield: 6 servings

Personal note: For health reasons, I always cook my ground beef first, drain well and then use in the recipe.

file photo