This chunky soup is sure to become a weeknight favourite - especially served with cornbread.
Want more spice? Add 1⁄2 tsp (2 mL) hot pepper flakes, or 1 seeded, minced jalapeno pepper along with the onions and garlic.
1 tbsp (15 mL) canola oil
2 onions, chopped
2 cloves garlic, minced
12 oz (375 g) extra-lean ground beef
1 tbsp (15 mL) chili powder
2 tsp (10 mL) ground cumin
2 tsp (10 mL) dried leaf oregano
2 sweet peppers, chopped
540 ml can red kidney beans, Romano beans, chickpeas or mixed beans, drained and rinsed
Heat oil in a large pot over medium heat. Add onions and garlic, and cook for 5 minutes or until softened. Add ground beef, chili powder, cumin, oregano and salt; cook, stirring, for about 8 minutes or until no longer pink. Stir in peppers, beans, tomatoes and broth. Bring to a boil and reduce heat; cover and simmer for 25 minutes for the flavours
to develop. Serve sprinkled with a little shredded cheddar cheese and sour cream for the full chili experience.
Makes 8 servings.
In a serving: 186 calories, 15 g protein, 6 g fat, 20 g carbs, 6 g dietary fibre, 71 mg calcium, 3 mg iron, 40 mcg folate
Sorry, there is no nutrition information available for this recipe.