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Eat-the-Bowl Rainbow Chili

By The Canadian Living Test Kitchen

Tested till perfect

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Eat-the-Bowl Rainbow Chili

This recipe makes 4 servings

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Nutritional Info

Per serving: about -
cal 761
pro 44 g
total fat 26 g
sat. fat 7 g
carb 90 g
fibre 18 g
sodium 2 mg
% RDI: -
calcium 29
iron 56
vit A 122
vit C 92
folate 76

When sending this for lunch, wrap the bread bowl separately. Warm the chili in the morning before packing in a vacuum bottle. Then all your child has to do is scoop it into the hearty bowl and sprinkle with the cheese that you've packed separately.

Ingredients

  • 2 tbsp vegetabIe oil or olive oil
  • 1 cup chopped sweet red and green pepper
  • 2 carrots, peeled or scrubbed and thinly sliced
  • 2 stalks celery, thinly sliced
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 lb lean ground turkey or beef
  • 1 can (28 oz/796 mL) diced tomatoes
  • 3/4 cup frozen corn or canned corn
  • 4 tsp chili powder
  • 1 tsp salt
  • 1/2 tsp ground cumin
  • 1/2 tsp dried oregano
  • 1/2 tsp pepper
  • 1 can (19 oz/540 mL) white kidney beans or great Norther beans, drained and rinsed
  • 4 large crusty rolls
  • 1/2 cup shredded Cheddar cheese or Monterey jack cheese

Preparation

In saucepan, heat oil over medium-high heat; cook red and green peppers, carrots, celery, onion and garlic, stirring often, until softened, about 5 minutes.

Add turkey; cook until no longer pink, 3 minutes. Stir in tomatoes, corn, chili powder, salt, cumin, oregano and pepper; bring to boil. Reduce heat, cover and simmer for 30 minutes, stirring every 10 minutes. Stir in beans; cook, uncovered, for 15 minutes, stirring every 5 minutes.

Cut out wedge along top of each roll; pull out some of the inside to hollow out "bowl" with side at least 1/2 inch (1 cm) thick. Spoon in chili and sprinkle with cheese.

Source : Canadian Living's Eat Right: Spring 2004

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