Ingredients
- 2 Tbsp canola oil (30 mL)
- 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)
Toppings:
- 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
Directions
- 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.
Nutritional Information Per Serving:
Calories: 240
Fat: 8 grams
Saturated Fat: 1.5 grams
Fiber: 5 grams
Sodium: 480 miligrams
Cholesterol: 45 miligrams
Protein: 20 grams
Carbohydrates: 18 grams
Source: CanolaInfo