Two Bean Chili

Name: Two Bean Chili
Yield: 4 Servings
Ingredients: 1/2 pound ground beef; 1/2 can (about 8 ounces) low-sodium kidney beans, drained; 1/2 can (about 8 ounces) low-sodium vegetarian beans; 1/2 cup onion, diced; 1 teaspoon chili powder; 2 1/2 cups low-sodium tomato juice; 1/4 teaspoon pepper

Source: A Harvest of Recipes with USDA Foods USDA Food Distribution Program on Indian Reservations

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

This no-fuss chili is a great way to use ground beef and beans to make a tasty main dish. Chili can be served by itself, with crackers, cooked rice, or baked potato.

Makes

4 Servings

Ingredients

1/2 pound ground beef
1/2 can (about 8 ounces) low-sodium kidney beans, drained
1/2 can (about 8 ounces) low-sodium vegetarian beans
1/2 cup onion, diced
1 teaspoon chili powder
2 1/2 cups low-sodium tomato juice
1/4 teaspoon pepper

Directions

In a medium-sized pot, brown ground beef over medium to high heat for 8 to 10 minutes. Drain fat.
Add kidney beans, vegetarian beans, onions, chili powder, tomato juice, and pepper.
Cook over low heat for about 40 minutes. Serve hot.

Notes

Tip for cooking with ground beef: The recommended safe minimum internal temperature for ground beef is 160 °F, as measured with a food thermometer. Tip: USDA Foods macaroni products such as spaghetti, rotini, and macaroni are great additions to chili. Learn more about: Onions

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.