Olive Chili

Ingredients

• 1 lb. lean ground beef or turkey

• 1/2 cup chopped sweet or yellow onion

• 2 cloves garlic, minced

• 1 (14.5 oz.) can no salt added fire roasted diced tomatoes, undrained

• 1/2 cup hot or medium salsa

• 2 cups diced mixed bell peppers (red, yellow and green)

• 1 (16 oz.) can no salt added pinto beans, drained

• 1 (2.25 oz.) can Lindsay® Sliced Ripe Pitted Olives, drained

• 1 teaspoon chili powder

• 1 teaspoon ground cumin or additional chili powder

• 1/4 cup chopped cilantro

• 1/4 cup reduced fat sour cream (optional)

Cooking Directions

1. Cook meat with onion and garlic in a large saucepan over medium heat until no longer pink, stirring frequently.

2. Sprinkle chili powder and cumin over meat mixture; cook 1 minute.

3. Add tomatoes, salsa and bell peppers; bring to a boil over high heat.

4. Cover; reduce heat to medium; simmer 15 minutes.

5. Stir in beans and olives; simmer uncovered 10 minutes or until peppers are tender.

6. Ladle into shallow bowls top with cilantro and, if desired, sour cream.