Three-Bean and Beef Chili
This recipe makes 8 servings
|Per each of 8 servings: about||-|
|total fat||9 g|
|sat. fat||3 g|
- Portion size: 6 to 8
Restaurant cost $4.50
To make $1.13
Money-Saving Tip: Keep your eye out for grocery store sales on ground beef and pantry ingredients required to make this big-batch chili recipe. Freeze individual portions to enjoy throughout the month and really give your wallet a break.
- 1 lb 1lblean ground beef
- 2 2celery rib, diced
- 1 1carrotcarrots, diced
- 1 1oniononions, diced
- 2 2cloves garlic, minced
- 2 tbsp 2tbspchili powder
- 1 tsp 1tspdried oregano
- 1 tsp 1tspground cumin
- 1 tsp 1tspground coriander
- 1 1bay leafbay leaves
- 1/2 tsp 1/2tspsalt
- 1/2 tsp 1/2tsppepper
- 1 can (28 oz/796 mL) 1can (28 oz/796 mL)whole tomatoes
- 1 can (19 oz/540 mL) 1can (19 oz/540 mL)chickpeachickpeas, drained and rinsed
- 1 can (19 oz/540 mL) 1can (19 oz/540 mL)red kidney beanred kidney beans, drained and rinsed
- 1 can (14 oz/398 mL) 1can (14 oz/398 mL)baked beans in tomato sauce
- 1 1zucchinizucchinis, diced
- 1 1sweet green peppersweet green peppers, diced
In Dutch oven, sauté beef over medium-high heat, breaking up with spoon, until no longer pink, 5 minutes. Drain off fat.
Add celery, carrot, onion, garlic, chili powder, oregano, cumin, coriander, bay leaf, salt and pepper; cook over medium heat, stirring occasionally, until softened, about 6 minutes.
Add tomatoes, breaking up with spoon. Add chickpeas, kidney beans, baked beans, zucchini and green pepper; bring to boil. Reduce heat, cover and simmer, stirring occasionally, for 45 minutes.
Uncover and simmer, stirring often, until slightly thickened, 15 minutes. Discard bay leaf. (Make-ahead: Let cool for 30 minutes. Refrigerate in airtight container for up to 3 days or freeze for up to 1 month.)
Source : Canadian Living Magazine: April 2009