Barbecue Bean Stew by: Boyd & Robin

This stew is a great choice for a cold and wintery January, and it couldn't be much easier! 
This budget one-pot meal can be cooked in the slow cooker or on the stovetop, 
and you can speed it up by using canned or frozen carrots. 
This was a winner in our home, a recipe I'll use again and again.

1 large can of Bush's SteakHouse Grillin' beans 
1/2 to 1 pound ground turkey or ground beef 
1/2 cup chopped onion 
1/2 cup chopped green bell pepper (1 medium pepper) 
1/2 cup matchstick carrots, or use frozen or canned 
1 can (8 ounces) tomato sauce 
1 cup water 
1/2 teaspoon garlic powder 
1 can (approximately 14.5 ounces) tomatoes, diced 
1 cup shredded cheese 

*** Healthy way of cooking meat suggestions PLEASE READ!

This way of cooking meats is much better for you and taste better too!
Our family boils our meat in a big pot separately in water such as hamburger or what ever meat for your chili! 
We boil the meat in water for about 1 hour or until the meat is fully cooked. 
When done, we then use a colander and pour off the hot greasy water off into a bowl then you can 
discard out doors somewhere NOT pour your greasy water off into your kitchen sink! 
“Over time pouring grease or greasy water off into your kitchen sink drains will clog your drains” 
Now you have your meat cooked and a big percentage of your meat cooked without all that bad grease! 
Now you have your meat poured and drained in a bowl. 

Cooking your meat by this cooking method above, this great chili won't give you any heart burn!

Cook your ground beef or turkey.
Add onion and green bell pepper; combine with remaining ingredients in crockpot or slow cooker. 
Cover and cook on low 6 to 9 hours. 
Serve with a sprinkling of grated cheese and cornbread or crackers.
Combine ingredients in a stockpot or Dutch oven. Cover and simmer for 45 minutes to 1 hour.

Note: Cooking time can be shortened by using frozen or canned diced carrots.
Serves 4 to 6.