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Best Bean Chili

Makes six servings (about 1-1/3 cups each)

Vegetable cooking spray
1/2 pound lean ground beef
3 cups chopped onion
1 cup chopped green bell pepper
3 cloves minced garlic
4 tablespoons chili powder
2 teaspoons ground cumin
1 can (15 ounces) Red Kidney beans OR
1 1/2 cups cooked dry-packaged Red Kidney beans, rinsed, drained
1 can (15 ounces) Pinto beans OR
1 1/2 cups cooked dry-packaged Pinto beans, rinsed, drained
3 cans (14 1/2 ounces each) chili-seasoned diced tomatoes
1 tablespoon unsweetened cocoa

Spray large saucepan with cooking spray; heat over medium heat until hot. Cook ground beef until browned, five to eight minutes, crumbling with a fork. Add onions, bell pepper, and garlic; cook five minutes longer. Add remaining ingredients; heat to boiling. Reduce heat and simmer, covered, 20 to 30 minutes.

Slow cooker tip: To make the chili in a slow cooker, combine all ingredients in slow cooker. Cover and cook on low five to six hours.

Note: Any canned or dry-packaged bean variety can be easily substituted for another.

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