Beef and Black Bean Chili
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per each of 6 servings: about | - |
| cal | 320 |
| pro | 24 g |
| total fat | 13 g |
| sat. fat | 6 g |
| carb | 28 g |
| fibre | 8 g |
| chol | 51 mg |
| sodium | 780 mg |
| % RDI: | - |
| calcium | 15 |
| iron | 33 |
| vit A | 58 |
| vit C | 98 |
| folate | 30 |
- Portion size: 4 to 6
This chili recipe is made special with sweet peppers and corn kernels, and is delightful comfort food for a party of six.
Ingredients
- 1 lb 1lblean ground beef
- 1 1oniononions, diced
- 1 1sweet red peppersweet red peppers, diced
- 1 1carrotcarrots, diced
- 1 1stalk celery, diced
- 2 2clove garliccloves of garlic, minced
- 2 tbsp 2tbspchili powder
- 1 tsp 1tspground cumin
- 1 tsp 1tspdried oregano
- 1/2 tsp 1/2tspsalt
- 1/2 tsp 1/2tsppepper
- 1 can (28 oz/796 mL) 1can (28 oz/796 mL)diced tomatoes
- 1 can (19 oz/540 mL) 1can (19 oz/540 mL)black beanblack beans, drained and rinsed
- 1/2 cup 1/2cupfresh or frozen corn kernels
- 2 tbsp 2tbsptomato paste
- 2 tbsp 2tbspchopped fresh coriander
- 2 tbsp 2tbsplime juice
- 1/2 cup 1/2cupshredded Cheddar cheese
Preparation
In Dutch oven, saute beef over medium-high heat, breaking up with spoon, until no longer pink, about 5 minutes. Drain off fat. Add onion, red pepper, carrot, celery, garlic, chili powder, cumin, oregano, salt and pepper; fry over medium heat, stirring, until vegetables are softened, about 5 minutes.
Stir in tomatoes; bring to boil. Reduce heat and simmer until thick enough to mound on spoon, about 20 minutes. Stir in beans, corn and tomato paste; simmer until bubbling, about 5 minutes. Sir in coriander and lime juice. Sprinkle with cheese.
More Chili Recipes:
Source : Canadian Living Magazine: October 2006
