Chili With Beans (Wednesday)

2 pounds 95 percent

lean ground beef 1 large onion, chopped 2 (15-ounce) cans reduced-sodium pinto beans, rinsed and drained 1 ½ cups no-salt

added tomato juice 1 (10 ¾-ounce) can

condensed tomato

soup 1 tablespoon chili

powder ½ teaspoon coarse

salt ½ teaspoon pepper Shredded 50 percent reduced-fat cheddar cheese and sliced green onions for garnish

In a large nonstick skillet, cook beef 8 minutes or until no longer pink. Microwave onion on high 10 minutes or until softened; drain. Place cooked beef, onion, beans, juice, soup, chili powder, salt and pepper in 4-quart or larger slow cooker. Cook on high 4 hours. Mix well, ladle into bowls and garnish with cheese and onions.