Per serving
Restaurant cost $4.50
To make $1.13
Savings $3.37
Money-Saving Tip: Keep your eye out for grocery store sales on ground beef and pantry ingredients required to make this big-batch chili recipe. Freeze individual portions to enjoy throughout the month and really give your wallet a break.
- Portion size 8 servings
- Credits : Canadian Living Magazine: April 2009
Ingredients
Method
In Dutch oven, sauté beef over medium-high heat, breaking up with spoon, until no longer pink, 5 minutes. Drain off fat.Add celery, carrot, onion, garlic, chili powder, oregano, cumin, coriander, bay leaf, salt and pepper; cook over medium heat, stirring occasionally, until softened, about 6 minutes.
Add tomatoes, breaking up with spoon. Add chickpeas, kidney beans, baked beans, zucchini and green pepper; bring to boil. Reduce heat, cover and simmer, stirring occasionally, for 45 minutes.
Uncover and simmer, stirring often, until slightly thickened, 15 minutes. Discard bay leaf. (Make-ahead: Let cool for 30 minutes. Refrigerate in airtight container for up to 3 days or freeze for up to 1 month.)
Nutritional facts Per each of 8 servings: about
- Sodium 869 mg
- Protein 21 g
- Calories 322.0
- Total fat 9 g
- Potassium 901 mg
- Cholesterol 32 mg
- Saturated fat 3 g
- Total carbohydrate 43 g
%RDI
- Iron 31.0
- Folate 41.0
- Calcium 11.0
- Vitamin A 27.0
- Vitamin C 53.0
