Photo: Maya Visnyei
This hearty chili packs a nutritious punch and is loaded with fibre—not to mention it's a total kid-pleaser!
1 tbsp canola oil
3 garlic cloves, minced
1 large onion, coarsely chopped
1 227-g pkg PC Cremini Sliced Mushrooms
1 500 g PC Free From Lean Ground Beef
2 tbsp chili powder
2 tbsp tomato paste
1 tsp dried oregano
1 tsp salt
1/4 tsp ground cayenne, optional
1 511-mL jar PC black label San Marzano Whole Tomatoes
2 orange sweet peppers, finely chopped
1 540-mL can PC Blue Menu Six Bean Medley, drained and rinsed
1/2 cup sour cream
1/2 cup grated PC Aged 2 Year Canadian White Cheddar Cheese, optional
1/4 cup chopped chives, optional
Heat a large pot over medium. Add oil, then garlic, onion and mush- rooms. Cook until onion and mush- rooms start to soften, about 3 min. Crumble in meat. Stir in chili pow- der, tomato paste, dried oregano, salt and cayenne. Using a fork, stir frequently to break up meat. Cook 3 to 5 min.
Add tomatoes and break them up into small pieces with a wooden spoon. Stir in peppers. Reduce heat to medium-low. Simmer, covered, until peppers are tender, 10 min. Stir in beans until warmed through, 2 more min. Spoon chili into bowls. Top with sour cream, cheese and chives.
Calories 410, Protein 28g, Carbohydrates 36g, Fat 18g, Fibre 8g, Sodium 536mg.
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