Beef Chili

A comforting chili, rich in fibre and protein. Delicious with rice, quinoa or on its own.

Ingredients

• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 454 g (1 lb) lean ground beef
• 1 red or green bell pepper, diced
• 2 tbsp tomato paste
• 1 can 398 ml diced tomatoes
• 1 can 540 ml kidney beans, rinsed and drained (yields 370 g)
• 250 ml (1 cup) beef or vegetable broth


For the spices

• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp paprika
• ½ tsp dried oregano
• Salt and pepper, to taste
• Pinch of chili pepper (optional)

Preparation

In a large saucepan or pot, heat the olive oil over medium heat. Add the onion, garlic and carrots. Cook for 4 to 5 minutes, until the vegetables begin to soften.

Add the ground beef and cook, crumbling, until well browned.

Add the pepper, spices and tomato paste. Mix well.

Add the diced tomatoes, kidney beans and broth. Bring to a boil. Uncovered, simmer for 30 minutes, stirring occasionally, or until the carrots are very tender.

Adjust seasoning and serve. 
N.B. Freezes very well for up to 3 months.


NutriSimple Tips
Serve with chopped cilantro to enhance the flavour.
Add corn, grated cheese or avocado.
To vary the protein: half beef, half lentils.
Excellent to prepare in advance: keeps for 4–5 days in the fridge.



Thanks to our photographer Erika Lajeunesse