- Prep time 20 minutes
- Total time 1 hour & 30 minutes
- Portion size 4 servings
Ingredients
Method
In large, heavy-bottomed saucepan, heat 1 tbsp oil over medium-high heat; cook beef, stirring, until slightly browned, about 5 minutes. Transfer to plate.
Add remaining oil to same saucepan; cook onion, stirring often until softened, about 5 minutes. Add garlic, chili powder, cumin, paprika and oregano; cook, stirring, for 1 minute. Season with salt and pepper. Return beef to saucepan; add tomatoes, crushing with back of spoon and scraping up any browned bits from bottom of pan. Add broth; bring to boil. Reduce heat, cover and simmer for 30 minutes.
Add peppers and beans; cook until beef is tender, about 30 minutes. (Make-ahead: Can be stored in airtight container and frozen for up to 3 months.) Serve chili with Cheddar cheese, jalapeño slices, cilantro, green onions and lime wedges.
Nutritional facts PER SERVING: about
- Iron 9 mg
- Fibre 13 g
- Sodium 750 mg
- Sugars 10 g
- Protein 50 g
- Calories 515
- Total fat 17 g
- Cholesterol 115 mg
- Saturated fat 4 g
- Total carbohydrate 40 g
