Here’s another week day meal that’s easy to make and versatile. You can make it on the weekend and freeze it, defrost it and reheat it in a saucepan for a quick meal. You can serve it with backed potatoes, pasta, french fries, or a slice of bread.
Servings: 8 servings
Ingredients
- 28 oz tomatoes diced
- 1 lb Extra lean ground beef
- 19 oz red kidney beans
- 2 Tbsp tomato paste
- 1 Tbsp Worcestershire
- 4 cloves garlic crushed
- 1/2 cup onion
- 1/4 cup carrot
- 2 celery stalks
- 2 Tbsp chili powder
- 1 tsp cumin powder
- 2 tsp Salt
- 1 tsp Pepper
Garnish
- 1 Tbsp green onions
- 1/2 Tbsp sour cream
- 1/2 Tbsp cheddar cheese
Instructions
- Start by dicing all of the vegetables, onions, carrots, celery. Mince the garlic cloves.
- Heat a bit of oil in a large non stick pot. Add the beef and fry until almost cooked, drain off half of the fat and remove the beef and set aside.
- In the same pot add the onions, carrots, celery and garlic. Cook for about 5 minutes, then add the cumin, chili powder, and tomato paste, stirring for another minute. Add the can of diced tomato, and beans, and add back the cooked beef. Simmer with the cover on for about 20 minutes. If your chili becomes to dry you can add a bit of water. Season with salt and pepper.
- Serve the chili with roasted potatoes, and garnish with cheddar cheese and green onions.
Nutrition
Calories: 204kcal | Carbohydrates: 24g | Protein: 20g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 36mg | Sodium: 724mg | Potassium: 789mg | Fiber: 7g | Sugar: 4g | Vitamin A: 1446IU | Vitamin C: 13mg | Calcium: 78mg | Iron: 5mg
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