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Dad's Quick & Easy Chili Beans

• 1 lb. ground beef or turkey
  
• 1 small onion
  
• 2-3 cloves garlic
  
• 2 15-oz cans pinto beans (low sodium) with juice
  
• 2 15-oz cans kidney beans, drained
  
• 1 28-oz can diced tomatoes (or whole, which you chop yourself)
  
• 1 tbs. chili powder
  
• 1 tsp. paprika
  
• ¾ tsp. cumin
  
• ½ tsp. oregano
  
• ¼ tsp. cayenne pepper
  
• salt and pepper to taste

In non-stick skillet brown meat, crumbling into small pieces. Before meat is fully cooked add onion and garlic. Add salt and pepper to taste. Meanwhile, in large pot on medium heat, put together the beans, tomatoes, and spices. When meat is fully cooked (no longer pink), add to pot of beans. Bring to boil then reduce heat and simmer for 45 minutes.

Bobbi's variation: I never really follow this recipe to the letter, adding a little more or less, here and there. The original recipe also called for cooked bacon. If you have no problems with your weight or cholesterol, feel free to add it! If you have extra time on your hands you can also cook your own beans rather than use canned. If you do use the cans, buy reduced sodium or else reduce any additional salt. This recipe is not really spicy so add more chili if you want it hotter. You can also play around and add veggies as you see fit.