Meal: Lunch or Supper; Serves: 6; Portion Size: 1 cup; Prep: 20 minutes; Cook Time: 20 minutes.

Ingredients

2 cups canned tomatoes, crushed, including liquid

1/4 cup canned tomato paste

1 tablespoon dark molasses

1 tablespoon Dijon mustard

2-1/4 teaspoon dark brown sugar

1 tablespoon olive / canola oil, 90/10 blend

1-1/2 cups yellow onions, diced, 1/2"

1 pound ground beef, 80/20

4 ounces red bell peppers, diced, 1/2"

2 tablespoons minced garlic cloves

2 tablespoons jalapeno chili peppers, minced

1/4 teaspoon kosher salt

1/8 teaspoon black pepper

2 cups canned dark red kidney canned, drained, rinsed

Preparation

1. Whisk together crushed tomatoes, paste, molasses, mustard and sugar and set aside.
2. In a preheated skillet, add oil and onions and cook until translucent.
3. Add ground beef; cook for 3 minutes, stirring a few times.
4. Add peppers, garlic and jalapeno chilies and cook for 2 minutes.
5. Add salt, black pepper and kidney beans. Add the sauce. When mixture starts to boil, lower the heat and simmer covered for 20 minutes. Uncover and stir a few times, making sure that it does not burn on the bottom.
6. Serve on toasted whole wheat bun.

Nutrition Information:  326 Calories, Fat 13 g, Saturated Fat 4 g, Sodium 575 mg, Protein 22 g, Dietary Fiber 8 g

Recipe courtesy of Morrison Healthcare