Friday, January 27, 2012


1 tablespoon extra virgin olive oil
1 pound lean ground beef
1/2 cup chopped onion
1 tablespoon minced fresh garlic
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1 15 oz can pinto beans, rinsed and drained
1 15 oz can kidney beans, rinsed and drained
1 14.5 oz can diced tomatoes (undrained)

Brown beef with onion. Stir in garlic, chili powder, cumin, and oregano and cook for one more minute.

Add the beans and tomatoes. Bring to boiling; reduce heat and cook, covered, stirring occasionally, until the tomatoes have begun to break down, about 15 minutes.

Makes 4 to 6 servings. 289 calories, 25 g protein, 9 g fat (3g saturated fat), 25 carbs, 10 g fiber, 238 mg sodium

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