Country-Style Bean Stew

1 tsp canola oil
1 lb extra lean ground beef
2 cups chopped onion
2 cloves garlic, minced
2 tsp salt
3 tsp freshly ground black pepper
3 tsp ground thyme
1 cup diced carrots
1 cup diced rutabaga (yellow turnip) or 3 diced potatoes
2 cups sliced celery
2 cups chopped green sweet pepper
1 can (19 ounce/540 mL) tomatoes
3 cups red kidney beans (28 ounce can drained and rinsed)

1. In saucepan, heat oil over medium heat; cook ground beef, onion, garlic, salt, pepper and thyme, stirring to break up meat, for about 7 minutes or until meat is no longer pink. Spoon off any excess fat.
2. Add carrots, turnip (or potato), celery and green pepper. Stir in tomatoes, breaking up with fork if whole; stir in beans.

Makes 6 servings