Tortellini Chili

• 12 ounces, weight Dry Cheese Filled Tortellini
• 1 cup Finely Chopped Onion
• 1/2 cups Finely Chopped Green Pepper
• 1 pound Ground Beef
• 1/2 teaspoons Kosher Salt
• 1/4 teaspoons Freshly Ground Black Pepper
• 1/2 teaspoons Garlic Powder
• 32 ounces, fluid Chicken Broth
• 15 ounces, weight Canned Rotel Diced Tomatoes And Green Chilies (you Decide The Heat)
• 14 ounces, weight Canned Chili-Seasoned Diced Tomatoes
• 15 ounces, weight Canned Seasoned Black Beans
• 15 ounces, weight Canned Kidney Beans
• 15 ounces, weight Canned Chili Beans, With Sauce
• 2 Tablespoons Ground Cumin

1. Cook tortellini according to package directions, usually about 10 minutes. Rinse with cool water and drain. Set aside.
2. In a large cast iron Dutch oven over medium heat, saute onion and pepper for 5 minutes. Then add beef, salt and pepper and garlic powder and stir and cook until beef is browned. Drain off some of the grease if necessary, but not too much. I like the flavor it adds!
3. Add broth, tomatoes, the cans of beans (don't drain them) and cumin. Rapidly boil mixture until liquid is reduced by half. Add cooked tortellini and keep warm until ready to serve.
4. Garnish with sour cream and shredded cheese if you'd like.

tortellini, onion, green pepper, ground beef, kosher salt, freshly ground black pepper, garlic, chicken broth, tomatoes, tomatoes, black beans, kidney, chili beans, ground cumin

Taken from tastykitchen.com/recipes/soups/tortellini-chili/ (may not work)