COMFORT FOOD WITH HEAT

A traditional chili made just the way you like it, with beans, tomatoes and cheddar cheese. 1 tbsp vegetable oil

1 medium onion, chopped 227-g pkg sliced button mushrooms

796-mL can diced tomatoes 225 g lean ground beef

2 tbsp chili powder

1 tsp garlic powder

1/2 tsp granulated sugar

1/2 tsp salt

796-mL can red kidney beans, drained and rinsed

Sour cream, optional Grated cheddar, optional Thinly sliced green onions, optional

1. Heat a large saucepan over medium. Add oil, then onion and mushrooms. Cook until onion and mushrooms are soft, about 3 minutes. Crumble in meat and add seasonings. Using a fork, stir frequently to break meat up. Cook until no pink remains, 3 to 5 minutes.

2. Reduce heat to medium-low. Stir in tomatoes and simmer, covered, until flavours develop, about 10 minutes.

3. Stir in beans and cook until hot, about 2 more minutes. Spoon into bowls. Top with sour cream, cheese and green onion. Keeps well up to 3 days.

Ingredient Tip: Chili powder is a mild blend of chili peppers, herbs and spices. Add cayenne or chili flakes for more punch.

Reader Tested! “The method is different from my usual chili, which cooks for almost two hours. But I think this one is better! It smells great and tastes so fresh.”