Deep, dark and stout chili
This heart-healthy chili is made with dark stout beer.
240 cal
Serves 8
Prep time
0h 15m
Cook time
0h 55m
Total time
1h 10m
Ingredients
Directions
-
Step 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. -
Step 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. -
Step 3
Serve chili with choice of toppings.
Tips
-
Tip 1
Like most chili recipes, the flavours are more blended if the chili is served the next day. This dish freezes well, too.
Nutritional information
Per serving (1 of 8)
- Calories
- 240
- Protein
- 20 g
- Sodium
- 210 mg
- Potassium
- 365 mg
- 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
