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Chili with Potatoes https://www.metro.ca/userfiles/image/recipes/chili-pommes-terre-5396.jpg PT10M PT25M PT35M
Thinly slice the onions, chop the garlic, remove the seeds from the tomatoes and dice them, slice the peppers in strips. Dice the chicken in cubes, about 3 cm (1 1/2 inch) on each side. In a cast-iron pot or sauté pan with a sturdy base, heat the butter and olive oil. Sear the meat on high heat for 8-10 minutes until the pieces are golden on all sides. Transfer to a plate. Reduce heat to low and cook the onions for 15 minutes, stirring occasionally, until completely cooked. Put the meat back into the pan, add the paprika and cumin and cook, stirring, for 1 minute. Add the garlic, tomatoes and peppers, then pour in the stock. Season with salt and pepper, combine well. Cover and cook on very low heat, stirring occasionally, until the meat is tender and the sauce has thickened, around 30 minutes, adding stock as needed to keep the preparation moist. Peel the potatoes, dice them and add to the meat preparation. Cook for another 30 minutes, or until the potatoes are tender. Adjust seasoning. Garnish with a small dollop of sour cream (optional) and serve. Épatante Patate!
8
2 tsp. (10 mL) vegetable oil 1/2 lb (225 g) of lean ground beef 1 chopped onion 1 red pepper, seeded and diced 2 garlic cloves, chopped 1 Tbsp. (15 mL) chili powder 1 tsp. (5 mL) cumin 1 tsp. (5 mL) dried oregano 1 tsp. (5 mL) Salt 10 oz (284 mL) chicken broth, preferably low sodium 3 medium Quebec potatoes, peeled and diced into 1/2 in. (1 cm) pieces hot sauce to taste 28 oz (796 mL) can of cubed tomatoes 19 oz (540 mL) can of dried beans or black beans drained and rinsed 1/2 cup (125 mL) of frozen corn niblets
Chili with Potatoes

Chili with Potatoes

Rate this recipe
9 Votes
  • Gluten-free
  • Lactose-free
8
servings
0:10
Preparation
0:25
COOKING
0:35
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 2 tsp.
    (10 mL)
    vegetable oil
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    MAZOLA CORN, CANOLA OR VEGETABLE OIL

    MAZOLA CORN, CANOLA OR VEGETABLE OIL

    $2.99 ea.

    1.42 L, SELECTED VARIETIES

  • 1/2 lb
    (225 g)
    of lean ground beef
  • 1
    chopped onion
  • 1
    red pepper, seeded and diced
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    Flyer Deals  (3)
    RED, ORANGE OR YELLOW SWEET PEPPERS

    RED, ORANGE OR YELLOW SWEET PEPPERS

    $2.99 /lb

    PRODUCT OF ONTARIO 6.59/kg

    ORGANIC SWEET PEPPERS

    ORGANIC SWEET PEPPERS

    $3.99 ea.

    2 PK PRODUCT OF ONTARIO

    WINDSOR SALT AND PEPPER SHAKERS

    WINDSOR SALT AND PEPPER SHAKERS

    $2.99 ea.

    155 g

  • 2
    garlic cloves, chopped
  • 1 Tbsp.
    (15 mL)
    chili powder
  • 1 tsp.
    (5 mL)
    cumin
  • 1 tsp.
    (5 mL)
    dried oregano
  • 1 tsp.
    (5 mL)
    Salt
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    WINDSOR SALT AND PEPPER SHAKERS

    WINDSOR SALT AND PEPPER SHAKERS

    $2.99 ea.

    155 g

  • 10 oz
    (284 mL)
    chicken broth, preferably low sodium
  • 3
    medium Quebec potatoes, peeled and diced into 1/2 in. (1 cm) pieces

  • hot sauce to taste
  • 28 oz
    (796 mL)
    can of cubed tomatoes
    You might like:

    Flyer Deal  (1)
    EXTRA LARGE BEEFSTEAK TOMATOES

    EXTRA LARGE BEEFSTEAK TOMATOES

    $1.69 /lb

    PRODUCT OF ONTARIO 3.73/kg

  • 19 oz
    (540 mL)
    can of dried beans or black beans drained and rinsed
    You might like:

    Flyer Deal  (1)
    MATT & STEVE'S EXTREME BEANS

    MATT & STEVE'S EXTREME BEANS

    $4.99 ea.

    SELECTED SIZES SELECTED VARIETIES

  • 1/2 cup
    (125 mL)
    of frozen corn niblets
    You might like:

    Flyer Deal  (1)
    WHITE SWEET CORN

    WHITE SWEET CORN

    $3.99 ea.

    4 PK TRAY PRODUCT OF U.S.A., No. 1 GRADE

Imprimer ma sélection

Preparation

Thinly slice the onions, chop the garlic, remove the seeds from the tomatoes and dice them, slice the peppers in strips.

Dice the chicken in cubes, about 3 cm (1 1/2 inch) on each side. In a cast-iron pot or sauté pan with a sturdy base, heat the butter and olive oil.

Sear the meat on high heat for 8-10 minutes until the pieces are golden on all sides. Transfer to a plate.

Reduce heat to low and cook the onions for 15 minutes, stirring occasionally, until completely cooked.

Put the meat back into the pan, add the paprika and cumin and cook, stirring, for 1 minute.

Add the garlic, tomatoes and peppers, then pour in the stock. Season with salt and pepper, combine well.

Cover and cook on very low heat, stirring occasionally, until the meat is tender and the sauce has thickened, around 30 minutes, adding stock as needed to keep the preparation moist.

Peel the potatoes, dice them and add to the meat preparation.

Cook for another 30 minutes, or until the potatoes are tender.

Adjust seasoning. Garnish with a small dollop of sour cream (optional) and serve.

Épatante Patate!

Source : Féd. producteurs de pommes de terre du Québec

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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