Beef and Black Bean Chili
By The Canadian Living Test Kitchen
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This recipe makes 6 servings
This recipe's ingredients have been scaled and recalculated for your automated grocery list. The method still refers to the original recipe amounts. RECIPES HAVE BEEN TESTED USING ORIGINAL AMOUNTS ONLY, AND SCALED RESULTS MAY VARY. Click here to learn more about scaling Canadian Living recipes.
Nutritional Info |
|
Per each of 6 servings: about |
- |
|
cal |
320320 cal |
|
pro |
24 g24g pro |
|
total fat |
13 g13g total fat |
|
sat. fat |
6 g6g sat. fat |
|
carb |
28 g28g carb |
|
fibre |
8 g8g fibre |
|
chol |
51 mg51mg chol |
|
sodium |
780 mg780mg sodium |
|
% RDI: |
- |
|
calcium |
1515 calcium |
|
iron |
3333 iron |
|
vit A |
5858 vit A |
|
vit C |
9898 vit C |
|
folate |
3030 folate |
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 1lb lblean ground beef
- 1 onion , diced1 1oniononions, diced
- 1 sweet red pepper , diced1 1sweet red peppersweet red peppers, diced
- 1 carrot , diced1 1carrotcarrots, diced
- 1 stalk celery , diced1 1stalk celery, diced
- 2 cloves of garlic , minced2 2clove garliccloves of garlic, minced
- 2 tbsp chili powder 2 2tbsp tbspchili powder
- 1 tsp ground cumin 1 1tsp tspground cumin
- 1 tsp dried oregano 1 1tsp tspdried oregano
- 1/2 tsp salt 1/2 1/2tsp tspsalt
- 1/2 tsp pepper 1/2 1/2tsp tsppepper
- 1 can (28 oz/796 mL) diced tomatoes 1 1can (28 oz/796 mL) can (28 oz/796 mL)diced tomatoes
- 1 can (19 oz/540 mL) black beans , drained and rinsed1 1can (19 oz/540 mL) can (19 oz/540 mL)black beanblack beans, drained and rinsed
- 1/2 cup fresh or frozen corn kernels 1/2 1/2cup cupfresh or frozen corn kernels
- 2 tbsp tomato paste 2 2tbsp tbsptomato paste
- 2 tbsp chopped fresh coriander 2 2tbsp tbspchopped fresh coriander
- 2 tbsp lime juice 2 2tbsp tbsplime juice
- 1/2 cup shredded Cheddar cheese 1/2 1/2cup cupshredded 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