Chunky Beef & Sweet Pepper Chili

Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Prep time 20 minutes
  • Total time 1 hour & 30 minutes
  • Portion size 4 servings



In large, heavy-bottomed saucepan, heat 1 tbsp oil over medium-high heat; cook beef, stirring, until slightly browned, about 5 minutes. Transfer to plate.

Add remaining oil to same saucepan; cook onion, stirring often until softened, about 5 minutes. Add garlic, chili powder, cumin, paprika and oregano; cook, stirring, for 1 minute. Season with salt and pepper. Return beef to saucepan; add tomatoes, crushing with back of spoon and scraping up any browned bits from bottom of pan. Add broth; bring to boil. Reduce heat, cover and simmer for 30 minutes.

Add peppers and beans; cook until beef is tender, about 30 minutes. (Make-ahead: Can be stored in airtight container and frozen for up to 3 months.) Serve chili with Cheddar cheese, jalapeño slices, cilantro, green onions and lime wedges.

Nutritional facts PER SERVING: about

  • Iron 9 mg
  • Fibre 13 g
  • Sodium 750 mg
  • Sugars 10 g
  • Protein 50 g
  • Calories 515
  • Total fat 17 g
  • Cholesterol 115 mg
  • Saturated fat 4 g
  • Total carbohydrate 40 g
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Lunch & Dinner

Chunky Beef & Sweet Pepper Chili