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Chili Con Carne with Herbed Lime Greek Yogurt https://www.metro.ca/userfiles/image/recipes/chili-con-carne-et-yogourt-grec-lime-et-herbes-7340.jpg PT30M PT1H20M PT1H50M
Garnish In a medium-sized bowl, whisk together the key lime Greek yogurt, basil, chives, and oregano. Add salt and pepper. Refrigerate. Chili In a large cooking pot, brown the onion and bell pepper in olive oil, over medium heat. Add the meat -previously seasoned with salt and pepper, and brown while pulling it apart with a wooden spoon. When the meat is nicely brown (about 5 minutes), add the tomatoes, black beans, mustard, chili powder, paprika, parsley, garlic powder, salt, pepper, sugar, and chili flakes. Turn the heat down to medium-low, cover and simmer gently for 1 hour, then uncover and continue simmering until almost all of the liquid has evaporated (you do need some liquid for your chili to taste good, though!). Serve the chili garnished with lime & herb yogurt.
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Chili Con Carne with Herbed Lime Greek Yogurt

Chili Con Carne with Herbed Lime Greek Yogurt

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1 Vote
6
servings
0:30
Preparation
1:20
COOKING
1:50
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • filling:


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  • 1 cup
    (250 mL)
    Oikos key lime 2% Greek yogourt
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    LIBERTÉ SKYR OR SIGGI'S YOGOURT

    LIBERTÉ SKYR OR SIGGI'S YOGOURT

    $4.49 ea.

    500 g, SELECTED VARIETIES


    SAVE $2.58 ON 2
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    NATREL FINE-FILTERED MILK 1 L OR IÖGO YOGOURT 500 G, 650 G

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  • 2 Tbsp.
    (30 mL)
    fresh basil, finely chopped
  • 1 Tbsp.
    (15 mL)
    fresh chives, finely chopped
  • 1 tsp.
    (5 mL)
    fresh oregano, finely chopped

  • salt and pepper to taste
  • chili


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  • 1 Tbsp.
    (15 mL)
    olive oil
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  • 1
    small yellow onions, chopped
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  • 1
    red bell pepper, diced
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    GRAPE TOMATOES 283 G, PRODUCT OF CANADA OR MEXICO MINI CUCUMBERS 397 G, PRODUCT OF ONTARIO, CANADA NO. 1 GRADE MINI SWEET PEPPERS 227 G, PRODUCT OF ONTARIO OR MEXICO JUMBO BROCCOLI PRODUCT OF U.S.A.

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  • 3
    garlic cloves, crushed
  • 1/2 lb
    (255 g)
    ground beef
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  • 796 mL
    diced tomatoes with juice
  • 540 mL
    black beans, rinsed well
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  • 1 Tbsp.
    (15 mL)
    prepared mustard
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  • 2 Tbsp.
    (30 mL)
    chili powder
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  • 2 tsp.
    (10 mL)
    paprika
  • 1 Tbsp.
    (15 mL)
    dried parsley
  • 1/2 tsp.
    (2 mL)
    garlic powder
  • 1 tsp.
    (5 mL)
    salt
  • 1 tsp.
    (5 mL)
    freshly ground black pepper
  • 1/2 tsp.
    (2 mL)
    sugar

  • chili flakes to taste
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Imprimer ma sélection

Preparation

Garnish

In a medium-sized bowl, whisk together the key lime Greek yogurt, basil, chives, and oregano. Add salt and pepper.

Refrigerate.

Chili

In a large cooking pot, brown the onion and bell pepper in olive oil, over medium heat.

Add the meat -previously seasoned with salt and pepper, and brown while pulling it apart with a wooden spoon.

When the meat is nicely brown (about 5 minutes), add the tomatoes, black beans, mustard, chili powder, paprika, parsley, garlic powder, salt, pepper, sugar, and chili flakes.

Turn the heat down to medium-low, cover and simmer gently for 1 hour, then uncover and continue simmering until almost all of the liquid has evaporated (you do need some liquid for your chili to taste good, though!).

Serve the chili garnished with lime & herb yogurt.

Source : Danone

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