Chili Con Carne
Chili tucked away in the freezer is always helpful on busy days.
Tips
To freeze extra chili, portion it into single-serving plastic containers – a good use for all those yogurt or margarine containers everyone saves.
This recipe makes a large amount thanks to the addition of “extra” vegetables.
Makes 8 servings
Cooking time: 45 minutes
Ingredients
- 1 lb lean ground beef 500g
- 1 cup chopped onion 250 mL
- 1 clove garlic, crushed 1
- 3 cups finely shredded cabbage 750 mL
- 2 cups thinly sliced celery 500 mL
- ½ cup chopped sweet green pepper 125 mL
- 1 can (28 oz/796 mL) diced tomatoes, undrained 1
- 1 can (7.5 oz/213 mL) tomato sauce 1
- 1 can (19 oz/540 mL) kidney beans, drained and rinsed 1
- 1 tbsp chili powder 15 mL
- 1 tsp dried oregano 5 mL
- ¼ tsp hot pepper sauce 1 mL
Instructions
- In large non-stick skillet over medium-high heat, cook beef until brown and crumbly. Drain fat and discard. Add onion and garlic; cook for 5 minutes.
- Add cabbage, celery, green pepper, tomatoes with juice, tomato sauce, kidney beans, chili powder, oregano and hot pepper sauce. Reduce heat to medium-low, cover and simmer, stirring occasionally, for 45 minutes or until vegetables are tender.
Notes
Canada’s Choice per Serving: 1 Carbohydrate, 2 Meat & Alternatives
Nutritional Information
Per Serving
| 1¼ cups (300 mL) | |
| Calories | 191 |
| Total fat | 7 g |
| Saturated fat | 2 g |
| Sodium | 496 mg |
| Carbohydrates | 19 g |
| Fiber | 6 g |
| Protein | 16 g |
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