Deep, dark and stout chili

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