5 Bean Chili

• 1 1/2 pounds lean ground beef
• 2 cups chopped onion
• 1 (15-ounce) can light red kidney beans, drained
• 1 (15-ounce) can dark red kidney beans, drained
• 1 (15-ounce) can cannellini beans, drained
• 1 (15-ounce) can butter beans, drained
• 1 (15-ounce) can pinto beans, drained
• 2 (14 1/2-ounce) cans diced tomatoes with jalapenos
• 2 (1 1/4 ounce) packets chili seasoning mix
• 1 (8-ounce) can tomato sauce
• 1 cup water
• Salt and pepper
• Suggested servings: cornbread, sour cream, cheese, chips, and fresh cilantro

1. In a skillet over medium-high heat, brown ground beef with the onions.
2. Be sure to break up clumps as much as possible.
3. Put the mixture in a slow cooker.
4. Add remaining ingredients and stir together.
5. Cover and cook on high setting for 4 hours or on low for 7 to 8 hours.
6. Ladle into bowls and serve with your favorite chili fixings.

lean ground beef, onion, light red kidney beans, dark red kidney beans, cannellini beans, butter beans, pinto beans, tomatoes, packets chili seasoning mix, tomato sauce, water, salt, cornbread

Taken from www.foodnetwork.com/recipes/sandra-lee/5-bean-chili-recipe.html (may not work)