2 lb. lean ground beef
1 small yellow onion, chopped
1 small green pepper, chopped
2 cans (15.5 oz. each) dark red kidney beans, undrained
2 cans (15.5 oz. each) pinto beans, undrained
2 cans (15.5 oz. each) black beans, undrained
1 can (14.5 oz.) diced tomatoes, undrained
1 can (6 oz.) tomato paste
2 env. (1 oz. each) chili seasoning mix
1/2 tsp. ground cinnamon
1-1/4 cups Sour Cream
Prep Time: 25 Minutes
Total Time: 45 Minutes
- Brown meat in Dutch oven or small stockpot on medium heat; drain. Add onions and peppers; cook 5 min. or until crisp-tender, stirring frequently.
- Add all remaining ingredients except sour cream; mix well. Bring to boil; cover. Simmer on medium-low heat 20 min., stirring occasionally.
Serve topped with sour cream