Beef And Bean Taco Chili

• 1 tablespoon canola oil
• 1 pound lean ground beef (90% lean)
• 2 large onions, diced
• 2 envelopes reduced-sodium taco seasoning
• 3 cans (15 to 16 ounces each) black beans, undrained
• 3 cans (15 to 16 ounces each) pinto beans, rinsed and drained
• 2 cans (15 ounces each) no-salt-added tomato sauce
• 1 teaspoon reduced-sodium beef bouillon granules
• Optional toppings: Sour cream, shredded Mexican cheese, chopped tomatoes and crushed tortilla chips

1. In a Dutch oven, heat oil over medium heat; add beef and onions. Cook until beef is no longer pink and onions are tender, 6-8 minutes. Drain. Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, stirring occasionally, until flavors are blended, about 30 minutes. If desired, serve with toppings.

canola oil, ground beef, onions, taco, black beans, pinto beans, salt, toppings

Taken from www.tasteofhome.com/recipes/beef-and-bean-taco-chili/ (may not work)