Texas Chili with Beans

• 3 tbsp canola oil, divided
• 1 lb extra lean ground sirloin
• Kosher salt and freshly ground pepper
• 1 Chili Veggie Kit
• 1 (15 oz) can dark red kidney beans, rinsed and drained
• 1 jar Frontera Texas Chili Starter
• 1 c water or chicken stock
• Shredded Cheddar Cheese

Chili Veggie Kit

• 1 green pepper, chopped
• 1 red pepper, chopped
• 1 yellow pepper, chopped
• 1 white onion, chopped
• 1 poblano pepper, chopped
• 4 tbsp garlic, minced

Heat 2 tbsp oil in a large sauce pot or Dutch oven over medium high heat. Add sirloin and season with salt and pepper, to taste. Crumble meat using a spatula and cook until no longer pink, about 5 minutes. Remove to plate and set aside.

Add remaining 1 tbsp oil. Add Chili Veggie Kit and sauté until tender, about 5-7 minutes.

Return sirloin to pot. Add Red Kidney beans, jar of Frontera Texas Chili Starter and water (or stock), stirring to combine. Reduce heat to medium low and simmer 20 minutes. Taste, and season with salt and pepper, if needed.

To serve, ladle chili into bowls topped with cheese.