CHUNKY BEEF & SWEET PEPPER CHILI
MAKES 4 SERVINGS HANDS-ON TIME 20 MINUTES TOTAL TIME 1½ HOURS
2 tbsp vegetable oil, divided
750 g stewing beef, cubed
1 large onion, chopped
2 cloves garlic, minced
2 tbsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
1 tsp dried oregano salt and pepper
1 796 ml can chopped tomatoes
1 cup sodium-reduced beef broth
2 sweet yellow and/or red peppers, cubed 1 540 ml can kidney beans drained and rinsed shredded Cheddar cheese sliced fresh jalapeño peppers fresh cilantro leaves chopped green onions lime wedges
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.
PER SERVING about 515 cal, 50 g pro, 17 g total fat (4 g sat. fat), 40 g carb (13 g dietary fibre, 10 g sugar), 115 mg chol, 750 mg sodium, 9 mg iron.