Quick Beef and Pinto Bean Chili

[lcsamano]

1 sprays cooking spray
1 small garlic clove(s), minced
1 package frozen mixed vegetables, chopped onion and bell pepper mixture
1 pound uncooked lean ground beef (with 7% fat)
14 1/2 oz canned diced tomatoes, with chipotle chiles*
1 cup canned crushed tomatoes, fire-roasted
2 tsp chili powder, medium heat suggested
1/4 tsp dried oregano, crushed
1/2 tsp table salt
1/4 tsp black pepper
15 oz canned pinto beans, drained and rinsed

1. Coat a large skillet with cooking spray and heat over medium-high heat. Add garlic and frozen vegetable mixture; cook, stirring occasionally, until vegetables thaw and any liquid evaporates, about 3 minutes. Add beef, breaking up clumps with back of a spoon; brown beef, stirring frequently, about 2 minutes.
2. Add diced tomatoes, crushed tomatoes, chili powder, oregano, salt, black pepper and beans; cook over high heat, stirring occasionally, until some liquid evaporates and chili thickens slightly, about 3 minutes. Yield about 1 1/4 cups per serving