2 cups diced onion
3 cloves garlic, minced
1 green pepper, seeded and chopped
2 tbsp cooking oil
2 lbs coarsely ground lean beef
2 cups kidney beans, soaked overnight
1 jar Newman’s Own Sockarooni or Marinara Pasta Sauce
2-3 cups water
2-3 tbsp chili powder
1 tsp ground cumin
salt, to taste
pepper, to taste
1 cup chopped celery
1 can (8 oz) corn
sour cream, for garnish
lime wedges, for garnish
Saute onion, garlic and green pepper in oil until soft. Add beef and brown. Add kidney beans, pasta sauce, water, chili powder, cumin and salt and pepper, to taste. Simmer, uncovered, 1 hour, stirring frequently.
Add celery and corn; simmer 1 hour. Garnish with sour cream and lime wedges.
Substitution: Use 3 cups cooked rice for meat to make vegetarian chili.