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Beef and Black Bean Chili

By The Canadian Living Test Kitchen

Tested till perfect

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Beef and Black Bean Chili

This recipe makes 6 servings

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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

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 lean ground beef
  • 1 onion, diced
  • 1 sweet red pepper, diced
  • 1 carrot, diced
  • 1 stalk celery, diced
  • 2 cloves of garlic, minced
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 can (28 oz/796 mL) diced tomatoes
  • 1 can (19 oz/540 mL) black beans, drained and rinsed
  • 1/2 cup fresh or frozen corn kernels
  • 2 tbsp tomato paste
  • 2 tbsp chopped fresh coriander
  • 2 tbsp lime juice
  • 1/2 cup shredded 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

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