1 pound of ground beef
1 large green pepper
2 tablespoons chili powder
¼ teaspoon pepper
3 cups tomato juice
2 cans (about 15 oz) kidney beans, rinsed and drained
Sour cream, sliced green onions and/or shredded cheese for garnish if desired.
- In a six quart Dutch oven over medium heat, cook beef, green peppers and onions with chili powder and pepper until beef is browned and vegetables are tender, stirring to separate meat. Spoon off any fat.
- Add tomato juice and kidney beans. Heat to boiling. Reduce heat to low and cook for another 20 minutes, stirring occasionally.
- Makes six servings
This fall recipe was submitted by Faye Andris, Event Planner for the Be Content Senior Expo, which will be held November 2nd from 9am – 2pm at the Parke Regency Hotel and Conference Center in Bloomington, Illinois.
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