Not a fan of the kidney beans found in most chili? Switch to green beans and you'll thank me later!
1 pound ground beef
1/2 cup chopped green pepper
1/2 cup chopped onion
2 garlic cloves, minced
2 cans (14-1/2 oz each) French-style green beans*
1 can (14-1/2 oz) Mexican stewed tomatoes
1 can (8 oz) tomato sauce
1/2 cup salsa
1 tbsp chili powder
1/8 tsp crushed red pepper flakes
Salt and pepper to taste
In a large saucepan, cook the beef, green pepper, onion and garlic over medium heat until the meat is no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until heated through.
*You can use 3 1/2 cups frozen French-style green beans too--no need to thaw!