Six Bean Beef Chili

2

PREP TIME

15 min

TOTAL TIME

35 min

Makes

6 Servings

Six Bean Beef Chili

Photo: Maya Visnyei

This hearty chili packs a nutritious punch and is loaded with fibre—not to mention it's a total kid-pleaser!

Ingredients

  • 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

Instructions

  • 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.

Nutrition (per serving)

  • Calories
  • 410,
  • Protein
  • 28 g,
  • Carbohydrates
  • 36 g,
  • Fat
  • 18 g,
  • Fibre
  • 8 g,
  • Sodium
  • 536 mg.

Watch below for instructions on how to make Six bean beef chili.

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