Canadian Living - - COOK & EAT | QUICK & EASY -

MAKES 8 SERV­INGS TO­TAL TIME 6½ HOURS 900 g lean ground beef 5 cloves gar­lic, minced 3 stalks cel­ery, thinly sliced 1 large red onion, diced 4 tbsp chili pow­der 2 tbsp each dried oregano and ground cumin ½ tsp salt 2 cans (each 796 ml) whole plum toma­toes, crushed by hand 1 can (540 ml) red kid­ney beans, drained and rinsed 1 can (398 ml) baked beans in tomato sauce ½ cup drained pick­led sliced jalapeño pep­pers 2 tbsp all-pur­pose flour 2 tbsp wa­ter

Top­pings (op­tional)

sliced pit­ted peeled av­o­cado shred­ded ched­dar cheese sour cream sliced green onions corn tostadas fresh cilantro or pars­ley In slow cooker, com­bine beef, gar­lic, cel­ery, red onion, chili pow­der, oregano, cumin and salt; stir in toma­toes, kid­ney beans, baked beans and jalapeño pep­pers. Cover and cook on low un­til veg­eta­bles are ten­der, 6 to 8 hours.

Whisk our with wa­ter un­til smooth; stir into slow cooker. Cover and cook on high un­til slightly thick­ened, 15 to 20 min­utes. Serve topped with av­o­cado, ched­dar, sour cream, green onions, tostadas and cilantro (if us­ing).

PER SERV­ING about 246 cal, 32 g pro, 18 g to­tal fat ( 7 g sat. fat), 39 g carb ( 10 g di­etary fi­bre, 14 g sugar), 68 mg chol, 882 mg sodium, 1,161 mg potas­sium. % RDI: 17% cal­cium, 55% iron, 19% vit A, 77% vit C, 25% fo­late.

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