Chili Con Carne
Makes 8 servings
Preparation Time: 10 min
Cooking Time: 30 min
This must-try chili is so versatile, the possibilities are endless. It can be enjoyed on its own or transformed into other dishes. Cook up a big batch and freeze into meal-sized portions. Perfect for those hectic days. Change up the type of ground meat and swap in different beans, and you’ve got a whole new meal.
500 g lean ground beef
2 tsp canola oil
1 onion, finely chopped
1 green pepper, chopped
1 red pepper, chopped
1 yellow pepper, chopped
4 cloves garlic, minced
1 tbsp chili powder
2 tsp dried oregano
1 tsp ground cumin
1 jalapeño pepper, seeded and minced
1 can (796 mL/28 oz) diced tomatoes
1 can (540 mL/19 oz) red kidney beans, drained and rinsed
1/2 cup sodium reduced vegetable broth or water
1/4 cup tomato paste
2 bay leaves
- In a large saucepan, brown beef, breaking up with spoon. Drain using a colander and set aside. Return the empty pot to medium heat. Add oil and cook onion, peppers, garlic, chili powder, oregano and cumin for about 3 minutes or until softened.
- Stir in beef and jalapeño pepper and cook, stirring for 1 minute.
- Add tomatoes, beans, broth, tomato paste and bay leaves. Bring to a boil; reduce heat, cover slightly and simmer, stirring occasionally for about 20 minutes or until thickened. Remove bay leaves before serving.