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Fast and Mild Chili Bean Soup

Using canned pinto beans speeds prep time for this simple chili. Put a pan of corn bread in the oven just at the soup starts to simmer and you'll have a truely comfortable dinner.

Cooking for One or Two

1/4 lb. lean hamburger
1 - 15 oz. can cooked pinto beans
1 c. water
1 Roma tomato
1/3 c. chopped onion
1/8 c. chopped green pepper
1 tbsp. chopped green chilies (canned)
2 tsp. chili powder
1 clove garlic - chopped
1 dash ground cumin (optional)

Family Size

1/2 lb. lean hamburger
2 - 15 oz. can cooked pinto beans
2 c. water
2 Roma tomatoes
2/3 c. chopped onion
1/4 c. chopped green pepper
2 tbsp. chopped green chilies (canned)
4 tsp. chili powder
2 clove garlic - chopped
1/8 tsp. ground cumin (optional)

Brown the ground beef in a small frying pan, stirring occasionally to break the meat into small clumps. While the ground beef cooks, drain the juice from the pinto beans and chop the tomato, onion and green pepper. Drain the fat from the cooked beef and add the beef to the other ingredients in a heavy two quart pan.

Cook the soup on medium until it begins to boil gently. Reduce the heat to low and simmer the soup for 30 minutes, stirring occasionally.

Ladel into soup bowl and serve warm with a dollup of sour cream or dusting of grated cheddar cheese.

Serving Suggestions

Serve this quick soup with fresh cornbread for a warm weekend meal.

There's a good corn bread recipe on the back of the Alber's Corn Meal box, but it makes 12 servings.

For a smaller batch of Southern style corn bread, make Old-Fashioned Corn Bread from the Small-Batch Baking cookbook.

Add a tall frosty glass of milk and top everything off with an orange for dessert.