1-1/2 lb/750 g extra lean ground beef (or 1 lb/500 g extra lean ground beef and 15-oz/426 mL can kidney beans, rinsed and drained)
2 cups diced green bell peppers (500 mL)
1 cup diced red onion (250 mL)
3 cans (14.5 oz/412 mL each) no-salt-added stewed tomatoes
1 bottle (12 oz/341 mL) dark stout beer
3 Tbsp chili powder (45 mL)
1-1/2 Tbsp ground cumin (20 mL)
1-1/2 Tbsp smoked paprika (optional) (20 mL)
1 Tbsp sodium-free beef bouillon granules (15 mL)
1 tsp salt (5 mL)
1/2 cup chopped fresh cilantro leaves (125 mL)
1/2 cup finely chopped red onion (125 mL)
1 medium lime, cut into 6 wedges
Heat 1 Tbsp (15 mL) canola oil in Dutch oven over medium-high heat. Working in two batches, brown beef, about 3-4 minutes per batch, stirring frequently.
Meanwhile, in a saute pan heat remaining 1 Tbsp (15 mL) canola oil and cook bell peppers and onions 4 minutes or until onions are soft, stirring frequently. Stir into cooked beef. Add stewed tomatoes, beer, chili powder, cumin, paprika, and bouillon. Bring just to a boil over medium-high heat, reduce heat, cover and simmer 45 minutes. Stir in salt.
Serve chili with choice of toppings placed in three small bowls.