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Chili on a cold day is the perfect comfort food. Try this
take on the "Homestyle Chili".
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| Preparation Time: |
10 minutes |
| Cooking Time: |
20 minutes |
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Serves 6 (Makes 8 cups/2 L) |
| 1 lb (500 g) |
lean ground beef, chicken or turkey |
| 1 |
Ontario Onion, chopped |
| 1 |
Ontario Greenhouse Red Pepper, chopped |
| 1 tbsp (15 mL) |
chili powder |
| 2 - 19 oz (540 mL) cans |
chili-style stewed tomatoes |
| 1-19 oz (1-540 mL) |
red kidney beans, drained and rinsed |
| 1 - 156 mL can |
tomato paste |
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salt and pepper |
In a large saucepan or Dutch oven, cook meat over medium-high
heat, breaking it up with a wooden spoon, until no longer
pink, about 5 minutes.
Stir chili powder into meat, then add the onion and pepper
and continue to cook, stirring occasionally, until vegetables
are tender.
Stir in tomatoes and bring to a boil over high heat. Add
beans and tomato paste, reduce heat and simmer for 10 minutes.
Season to taste with salt and pepper.
Leftover Ideas
- Chili makes a great topping on a baked potato with some
grated Cheddar cheese.
- Place ½ cup (125mL) chili along lower half of a
large tortilla. Sprinkle with ¼ cup (50 mL) grated
cheddar or Monterey Jack cheese. Roll up, tucking in the
sides. Place on a baking sheet and back in a preheated 400F.
(200C) oven for 10 to12 minutes until tortilla is crisp
and lightly golden. Serve with light sour cream.
| Nutritional Information: |
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| Per ¼ of Recipe |
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Protein: |
9 grams |
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Fat: |
8 grams |
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Carbohydrates: |
35 grams |
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Calories: |
241 |
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Dietary Fibre: |
9 grams |
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