8 ounces lean ground beef, or ground turkey
1 cup chopped onion
1 cup chopped celery
1/2 cup chopped green bell pepper
2 cloves garlic, minced
1 15 ½ -ounce can low-sodium red kidney beans, drained
2 cups peeled, chopped tomatoes,
1 14 ½ -ounce can low-sodium tomatoes, cut up
1 cup tomato sauce (Vegetables 14),
1 8-ounce can low-sodium tomato sauce
1/3  cup water
3 tablespoons medium-hot chili powder, or to taste
½ teaspoon salt, optional
½ teaspoon dried basil, crumbled
¼ teaspoon pepper
Dash of ground cloves

Preheat sauce pan over medium heat until several drops of water sprinkled in pan skitter and dissipate. Add ground beef, onion, celery, green pepper and garlic; cook and stir, breaking meat into small chunk, until meat is browned; drain fat. Stir in kidney beans, tomatoes with liquid, tomato sauce, water, chili powder, salt, basil, pepper and cloves. Cover with TempAlert knob open and cook until it whistles. Reduce heat to low, close control and simmer 30 to 45 minutes, until vegetables are tender.


Tagged with:
Posted in Soups/Stews/Sauces