This chili recipe is made special with sweet peppers and corn kernels, and is delightful comfort food for a party of six.
- Portion size 6 servings
- Credits : Canadian Living Magazine: October 2006
Ingredients
Method
In Dutch oven, saute beef over medium-high heat, breaking up with spoon, until no longer pink, about 5 minutes. Drain off fat. Add onion, red pepper, carrot, celery, garlic, chili powder, cumin, oregano, salt and pepper; fry over medium heat, stirring, until vegetables are softened, about 5 minutes.Stir in tomatoes; bring to boil. Reduce heat and simmer until thick enough to mound on spoon, about 20 minutes. Stir in beans, corn and tomato paste; simmer until bubbling, about 5 minutes. Sir in coriander and lime juice. Sprinkle with cheese.
More Chili Recipes:
Nutritional facts Per each of 6 servings: about
- Sodium 780 mg
- Protein 24 g
- Calories 320.0
- Total fat 13 g
- Cholesterol 51 mg
- Saturated fat 6 g
- Total carbohydrate 28 g
%RDI
- Iron 33.0
- Folate 30.0
- Calcium 15.0
- Vitamin A 58.0
- Vitamin C 98.0
