Ingredients
3 pounds ground beef2 medium onions, chopped2 medium green peppers, chopped3 celery ribs, chopped3 tablespoons Cajun seasoning2 tablespoons chili powder1/2 teaspoon pepper2 cans (16 ounces each) kidney beans, rinsed and drained2 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained1 can (10-3/4 ounces) condensed tomato soup, undilutedHot cooked rice
Preparation
In a Dutch oven, cook the beef, onions, peppers and celery over medium heat until meat is no longer pink; drain. Stir in the Cajun seasoning, chili powder and pepper; cook 2 minutes longer.
Save 4 cups for Mexican Tater-Topped Casserole or another use. Stir the beans, tomatoes and soup into the remaining mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Serve with rice.
