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 |
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 lean ground beef
- 1 onion, chopped
- 1 celery stalk, chopped
- 1 carrot, chopped
- 3 cloves garlic, minced
- 1 tbsp chili powder
- 1/2 tsp dried thyme
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp dried oregano
- 1/4 tsp hot pepper sauce
- 1 can (28 oz/796 mL) crushed tomatoes
- 1 can (19 oz/540 mL) red kidney beans, drained and rinsed
- 2 tbsp minced 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
- Keywords : Main Course; Dinner; Stew; Simmer; Ground beef; Beans; Tomatoes;
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