Chili Con Carne 

Makes 8 servings
Preparation Time: 10 min
Cooking Time: 30 min
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​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.

Ingredients 
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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    

Instructions
  1. 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.
  2. Stir in beef and jalapeño pepper and cook, stirring for 1 minute.
  3. 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.