Four-Bean Chili

• 1 lb ground round
• 1 medium onion (chopped)
• 1 green bell peppers (chopped) or 1 red bell pepper (chopped)
• salt
• fresh ground pepper
• 1 (28 ounce) candei fratelli chopped tomatoes
• 1 (15 1/2 ounce) canbush's best texas-style chili magic chili starter
• 1 (16 ounce) can dark red kidney beans (drained and rinsed)
• 1 (16 ounce) can great northern beans (drained and rinsed)
• 1 (16 ounce) can black beans (drained and rinsed)
• 2 tablespoons cumin
• 2 tablespoons cilantro
• 1 tablespoon ground chipolte pepper
• 1 tablespoon chili powder
• 1 tablespoon tastefully simple wahoo
• 1 tablespoon oregano
• 2 teaspoons fresh coriander powder
• 2 teaspoons minced garlic
• 1 teaspoon parsley
• 1 teaspoon msg

1. Combine ground round, onion, and green (or red) bell pepper in large stew pot.
2. Add 1 teaspoons salt and a couple of passes of fresh ground pepper and cook until meat is browned and vegetables are soft.
3. Add all other ingredients plus an additional teaspoons of salt and a couple more passes of fresh ground pepper and simmer for about an hour.
4. Serve as soup or as a dip with corn tortilla chips.

ground round, onion, green bell peppers, salt, fresh ground pepper, tomatoes, starter, dark red kidney beans, great northern beans, black beans, cumin, cilantro, ground chipolte pepper, chili powder, tastefully simple wahoo, oregano, fresh coriander powder, garlic, parsley

Taken from www.food.com/recipe/four-bean-chili-397121 (may not work)