Recipe: Quick and Easy Chili

Credit: Flickr/LinsersInLondon>

Nothing warms you up on a damp BC day like a hot bowl of chili

This tasty chili is sure to become a favourite

Ingredients

• 1 Tbsp. / 15 mL olive oil

• 1 c. / 250 mL chopped onion
• 1 c. / 250 mL chopped celery
• 1 lb. / 500 g ground beef 

• 2-14 oz. cans / 2-398 mL red kidney beans

• 19 oz. can / 540 mL whole or diced tomatoes 

• 3 Tbsp. / 45 mL chili powder (to taste) 

• 1 tsp. / 5 mL salt freshly ground black pepper

Instructions

1. Heat oil in a skillet and add chopped onions and celery; sauté until transparent. 
2. Add ground beef and sauté until thoroughly browned and crumbly. 
3. In a large, heavy saucepan or casserole, start heating the canned beans and tomatoes. If using whole tomatoes, break them into chunks. When the beef, onions and celery are done, combine with the beans and tomatoes.  

4. Add chili powder, salt and pepper; mix well. Bring to a boil and simmer gently, stirring occasionally, for 15 to 20 minutes. 
5. Serve with a whole grain roll and mixed green salad.


Serves 8


Per serving: 329 Calories; Carbohydrate 30 g; Protein 28 g; Fat 12 g

Originally published in Wellness Matters, Canada Wide Media’s quarterly newsletter on health and wellness.