Really Good Beef and Bean Chili
Really Good Beef and Bean Chili
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 410 |
| pro | 33 g |
| total fat | 15 g |
| sat. fat | 6 g |
| carb | 40 g |
| fibre | 13 g |
| chol | 62 mg |
| sodium | 658 mg |
| % RDI: | - |
| calcium | 12 |
| iron | 49 |
| vit A | 67 |
| vit C | 42 |
| folate | 37 |
- Portion size: 4
You can double this recipe to have enough on hand to simmer up as needed. Serve with our Corn Muffins with Green Onions (recipe link below).
Ingredients
- 1 lb 1lblean ground beef
- 1 1oniononions, chopped
- 1 1celery stalkcelery stalks, chopped
- 1 1carrotcarrots, chopped
- 3 3cloves garlic, minced
- 1 tbsp 1tbspchili powder
- 1/2 tsp 1/2tspdried thyme
- 1/4 tsp 1/4tspsalt
- 1/4 tsp 1/4tsppepper
- 1/4 tsp 1/4tspdried oregano
- 1/4 tsp 1/4tsphot pepper sauce
- 1 can (28 oz/796 mL) 1can (28 oz/796 mL)crushed tomatotomatoes
- 1 can (19 oz/540 mL) 1can (19 oz/540 mL)red kidney beanred kidney beans, drained and rinsed
- 2 tbsp 2tbspminced fresh parsley
Preparation
In Dutch oven, saute beef over medium-high heat, breaking up with spoon, until no longer pink, about 4 minutes. Drain off fat.
Add onion, celery, carrot, garlic, chili powder, thyme, salt, pepper, oregano and hot pepper sauce; fry, stirring occasionally, until onion is softened, about 4 minutes.
Stir in tomatoes and kidney beans; bring to boil. Reduce heat and simmer until thickened, about 20 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Refrigerate in airtight container for up to 3 days or freeze for up to 1 month.) Stir in parsley.
Serve with: Corn Muffins with Green Onions
Source : Canadian Living Magazine: March 2005
