Trisha Yearwood Bean Stew

1 Tbsp. olive oil

2 cloves garlic, finely chopped

4 scallions (green onions), chopped

½-1 lb. ground beef

1 ½ Tbsp chili powder

¼ tsp. cayenne pepper

1 (28oz) can fire-roasted diced tomatoes (not any other diced tomatoes)

1 (15oz) black beans, rinsed

1 (15oz) refried beans

1 medium red pepper

4 medium carrots, coarsely grated

½ tsp. brown sugar

Kosher salt

Topping options: cooked rice, sour cream, chopped fresh cilantro

Heat the oil in a large saucepan over medium heat. Add the garlic and green onions and cook, stirring, for 1 min. Add the beef and cook breaking it up with a spoon., until starting to brown, 5-6 min; stir in the chili and cayenne and cook for 1 min. Add the tomatoes, beans, pepper, carrots, sugar and 1 cup water and a pinch of salt and bring mixture to a boil. Reduce heat and simmer, partially covered, stirring occasionally, until the pepper is tender, 12-15 min. Serve with toppings if desired.