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).
- Portion size 4 servings
- Credits : Canadian Living Magazine: March 2005
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
Nutritional facts <b>Per serving:</b> about
- Sodium 658 mg
- Protein 33 g
- Calories 410.0
- Total fat 15 g
- Cholesterol 62 mg
- Saturated fat 6 g
- Total carbohydrate 40 g
- Iron 49.0
- Folate 37.0
- Calcium 12.0
- Vitamin A 67.0
- Vitamin C 42.0