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Three-Bean and Beef Chili

By The Canadian Living Test Kitchen

Tested till perfect

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Three-Bean and Beef Chili

This recipe makes 8 servings

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Nutritional Info

Per each of 8 servings: about -
cal 322
pro 21 g
total fat 9 g
sat. fat 3 g
carb 43 g
fibre 13 g
chol 32 mg
sodium 869 mg
potassium 901 mg
% RDI: -
calcium 11
iron 31
vit A 27
vit C 53
folate 41

Per serving
Restaurant cost $4.50
To make $1.13
Savings $3.37

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.

Ingredients

  • 1 lb lean ground beef
  • 2 celery rib, diced
  • 1 carrot, diced
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 tbsp chili powder
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 bay leaf
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 can (28 oz/796 mL) whole tomatoes
  • 1 can (19 oz/540 mL) chickpeas, drained and rinsed
  • 1 can (19 oz/540 mL) red kidney beans, drained and rinsed
  • 1 can (14 oz/398 mL) baked beans in tomato sauce
  • 1 zucchini, diced
  • 1 sweet green pepper, diced

Preparation

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

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