skip-to-main-content
Donate
Why give?

Deep, dark and stout chili

This heart-healthy chili is made with dark stout beer.
Recipe and photo provided by CanolaInfo.org
 Bowl of chili ground beef, red peppers and beans
8 servings / 1 hr 10 min

Prep 15 min / Cook 55 min

Ingredients
  • 2 tbsp (25 mL) canola oil, divided
  • 1 lb (500 g) extra lean ground beef
  • 2 cups (500 mL) diced green bell peppers
  • 1 cup (250 mL) diced red onion
  • 3 cans (14.5 oz/412 mL each) no-salt-added stewed tomatoes
  • 1 can (15 oz/426 mL) kidney beans, rinsed and drained
  • 1 bottle (12 oz/341 mL) dark stout beer
  • 3 tbsp (45 mL) chili powder
  • 1 1/2 tbsp (22 mL) ground cumin
  • 1 1/2 tbsp (22 mL) smoked paprika (optional)
  • 1 tbsp (15 mL) sodium-free beef bouillon granules
Toppings:
  • 1/2 cup (125 mL) chopped fresh cilantro leaves
  • 1/2 cup (125 mL) finely chopped red onion
  • 1 medium lime, cut into 6 wedges
Directions
  1. Heat 1 tbsp (15 mL) canola oil in Dutch oven over medium-high heat. Working in two batches, brown beef, about 3-4 minutes per batch, stirring frequently.
  2. Meanwhile, in a sauté pan heat remaining 1 tbsp (15 mL) canola oil and cook bell peppers and onions 4 minutes or until onions are soft, stirring frequently. Stir into cooked beef. Add stewed tomatoes, beans, beer, chili powder, cumin, paprika, and bouillon. Bring just to a boil over medium-high heat, reduce heat, cover and simmer 45 minutes.
  3. Serve chili with choice of toppings.

Cook’s note: Like most chili recipes, the flavours are more blended if the chili is served the next day. This dish freezes well, too.

Nutritional info per serving (1 of 8)
  • Calories 240
  • Protein 20 g
  • Total Fat 8 g
    Saturated Fat 1.5 g
    Cholesterol 45 mg
  • Carbohydrates 18 g
    Fibre 5 g
    Sugars 9 g
    Added sugars 0 g
  • Sodium 210 mg
  • Potassium 365 mg