Ingredients
1-1/4 pounds ground beef1 can (14-1/2 ounces) diced tomatoes, undrained1 can (8 ounces) tomato sauce1/2 cup chopped onion1 garlic clove, minced1 tablespoon brown sugar1 teaspoon seasoned salt1 teaspoon chili powder1/2 teaspoon ground cumin1/8 teaspoon each dried thyme, savory, marjoram, oregano and parsley flakes1 can (16 ounces) navy beans, rinsed and drained1 can (16 ounces) kidney beans, rinsed and drained1 can (8-1/2 ounces) lima beans12 pita pocket halves Shredded cheddar cheese, optional
Preparation
In a heavy saucepan or Dutch oven, cook beef over medium heat until no longer pink; drain.
Add tomatoes, tomato sauce, onion, garlic, brown sugar and seasonings. Cover and simmer for 1 hour, stirring occasionally.
Stir in beans; heat through. Spoon about 1/2 cup into each pita half. If desired, top with cheese.
