- Level
- very easy
- Prep Time
- 15 mins
- Total Time
- 50 mins
- Serves
- 4
Directions
Step 1
Heat the oil in a large saucepan over medium-high heat. Add the ground beef, browning it while breaking it apart with the cooking spatula. Strain off the excess fat, if desired, keeping the meat in the pan.
Step 2
Mix in the onion, garlic, chili powder and cumin. Cook until onion softens, about 3 min. Add the tomato paste. Cook, stirring, about 2 min., until the paste is slightly caramelized to deepen the flavour. Stir in the crushed tomatoes, beans, salt and pepper, along with 1 cup (250 mL) water (or beef or vegetable broth). Mix well and bring to a gentle simmer. Cover and cook 20 min. to combine flavours. If desired, uncover part way through simmering for a thicker chili.
Step 3
Taste and adjust seasonings, if needed. Remove from the heat. Cover and let chili stand 5 min. to cool slightly.
Step 4
Garnish bowls of chili with a dollop of sour cream and a sprinkling of green onions to serve.
Tip
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutrition Facts
- Nutrition Description:
- Per serving (1/4 of the recipe):
- Calories:
- 440
- Fat:
- 20 g
- Saturated Fat:
- 7 g
- Carbs:
- 40 g
- Fibre:
- 14 g
- Sugar:
- 14 g
- Cholesterol:
- 70 mg
- Protein:
- 32 g
- Sodium:
- 1020 mg
