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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
3 9 5 1
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 Tomato 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

Ingredients

Imprimer ma sélection
  • 2 tsp.
    (10 mL)
    vegetable oil
  • 1/2 lb
    (225 g)
    of lean ground beef
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    8.55/kg


    BOCA PLANT-BASED VEGGIE PRODUCTS

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    FROZEN, 678 g


  • 1
    chopped onion
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  • 1
    red pepper, seeded and diced
  • 2
    garlic cloves, chopped
  • 1 Tbsp.
    (15 mL)
    chili powder
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  • 1 tsp.
    (5 mL)
    cumin
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  • 1 tsp.
    (5 mL)
    dried oregano
  • 1 tsp.
    (5 mL)
    Salt
  • 10 oz
    (284 mL)
    chicken broth, preferably low sodium
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  • 3
    medium Quebec potatoes, peeled and diced into 1/2 in. (1 cm) pieces
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    5 lb PRODUCT OF CANADA, CANADA No. 1 GRADE OR PRODUCT OF U.S.A., No. 1 GRADE YELLOW FLESHED POTATOES 5 lb PRODUCT OF CANADA, CANADA No. 1 GRADE



  • hot sauce to taste
  • 28 oz
    (796 mL)
    can of cubed Tomato
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  • 19 oz
    (540 mL)
    can of dried beans or black beans drained and rinsed
  • 1/2 cup
    (125 mL)
    of frozen corn niblets
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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

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