Ready in less than an hour, this flavor-packed chili is made just for those who love beans...this version has red kidney beans, black beans, black-eyed peas plus a touch of cocoa powder that ensures great taste.
What You'll Need
1 1/2 pounds ground beef
1 small onion, chopped (about 1/4 cup)
1 medium green pepper, chopped (about 3/4 cup)
2 stalks celery, chopped (about 1 cup)
1 can (about 16 ounces) kidney beans, rinsed and drained
1 can (about 15 ounces) black beans, rinsed and drained
1 can (about 15 ounces) black eyed peas, rinsed and drained
1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
1 1/3 cups (1 soup can) water
2 cans (about 15 ounces each) diced tomatoes in juice
2 cans (about 6 ounces each) green chiles chopped
2 diced canned jalapeño peppers
1 tablespoon chili powder
2 dashes Mexican hot pepper sauce (optional)
1 teaspoon unsweetened cocoa powder
Cook the ground beef, onion, green pepper and celery in a 4-quart saucepot until the beef is well browned and the vegetables are tender, stirring often to separate meat. Pour off any fat.
Stir the kidney beans, black beans, black-eyed peas, soup, water, tomatoes, chiles, jalapeño peppers, chili powder and Mexican hot sauce, if desired, in the saucepot and heat to a boil. Reduce the heat to low and cook for 10 minutes. Stir in the cocoa powder and cook for 10 minutes or until the mixture is hot and bubbling.