  |
|
SHELTIE_JASPER
1/23/08 7:21 P
|
|
|
|
|
SOUTHERNGIRL02
1/23/08 5:52 P
|
|
|
|
| I have some ground chicken. I wonder if it would taste as good with that?
|
|
RAINLOVER
1/23/08 12:59 P
|
|
|
|
| I'm trying to teach myself to cook so this looks like a great recipe. thanks!
|
|
|
|
| And with only 112 cals per cup ... I think its just awesome!!
|
|
WANTSTOLOSE08
1/21/08 4:07 P
|
|
|
|
| This recipe sounds easy and yummy! Thanks for sharing ~ I'll have to give this one a try!
|
|
|
|
| Sounds quick and easy and delicious!
|
|
|
|
Easy weekday chili
Nutrients per cup (250 mL)
4.8 g protein
0.9 g fat
25 g carbohydrates
5.6 g fibre
2.5 mg iron
85 mg calcium
112 calories
• Excellent source of vitamins A and C
• Good source of iron, folacin, magnesium and vitamin B6
Preparation time 10 minutes
Cooking time 15 minutes
Makes 8 cups (2 L), for 4 to 6 servings
Olive oil
1 lb (500 g) lean ground beef
2 tbsp (30 mL) ground chili powder
1 tsp (5 mL) each garlic powder, dried thyme leaves, salt and ground black pepper
3 peppers, preferably different colours
28 oz (796 mL) can diced Tomatoes
19 oz (540 mL) can black or kidney beans, drained and rinsed
1/2 cup (125 mL) chopped fresh basil or coriander
Lightly coat a large saucepan with oil and set over medium-high heat.
Crumble in beef. Sprinkle with chili and garlic powders, thyme, salt and pepper.
Using a fork, stir often to keep beef crumbly until no pink remains, 4 to 5 minutes.
Meanwhile, core and seed peppers. Slice into 1-inch (2.5-cm) pieces.
Add to pan along with tomatoes. Bring to a boil, stirring often.
Reduce heat to medium-low and partially cover. Simmer, stirring occasionally, until peppers are tender, 8 to 10 minutes.
Stir in beans and cook until hot, 2 minutes.
Remove from heat and stir in basil.
First published in Chatelaine's 11/2004 issue. © Rogers Media Publishing Inc.
|
|
