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Two-Bean Chili https://www.metro.ca/userfiles/image/recipes/chili-intergalactique-interactif-10273.jpg PT20M PT50M PT1H10M
In a large stockpot set over medium heat, add oil and onion.Sauté five minutes.Add garlic and peppers, and cook until peppers are soft – about 10 minutes.Raise the heat to high, add beef and cook, breaking up the meat with a spoon until it’s no longer pink.Add tomatoes, water, jalapeno (if using), salt, pepper, chili powder, cumin and cinnamon.Stir to combine.Bring to a boil, reduce heat to simmer, and cook for 20 minutes, stirring occasionally.Stir in black beans and kidney beans, and cook an additional 30 minutes, stirring occasionally.Serve and make it interactive! Garnish your own bowl with cheese, yogurt, chives, pumpkin seeds and tortilla chips.
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1 Tbsp. (15 mL) olive oil 1 onion, diced 3 clove garlic, minced 1 red pepper, diced 1 yellow pepper, diced 1 lb (454 g) extra lean ground beef 796 mL no added salt canned tomatoes 2 cups (500 mL) water 1 jalapeño, seeded and diced (optional) 1 tsp. (5 mL) salt 1/4 tsp. (1 mL) pepper 1 Tbsp. (15 mL) mild chili powder 1 tsp. (5 mL) cumin 1/4 tsp. (1 mL) cinnamon 2x540 mL no salt added black beans 540 mL no salt added kidney beans
Two-Bean Chili

Two-Bean Chili

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10
cups
0:20
Preparation
0:50
COOKING
1:10
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 Tbsp.
    (15 mL)
    olive oil
  • 1
    onion, diced
  • 3
    clove garlic, minced
  • 1
    red pepper, diced
  • 1
    yellow pepper, diced
  • 1 lb
    (454 g)
    extra lean ground beef
  • 796 mL
    no added salt canned tomatoes
  • 2 cups
    (500 mL)
    water
  • 1
    jalapeño, seeded and diced (optional)
  • 1 tsp.
    (5 mL)
    salt
  • 1/4 tsp.
    (1 mL)
    pepper
  • 1 Tbsp.
    (15 mL)
    mild chili powder
  • 1 tsp.
    (5 mL)
    cumin
  • 1/4 tsp.
    (1 mL)
    cinnamon
  • 2x540 mL
    no salt added black beans
  • 540 mL
    no salt added kidney beans
  • Garnish

  • 1 cup
    (250 mL)
    shredded cheddar cheese
  • 1/2 cup
    (125 mL)
    Greek yogurt
  • 1/4 cup
    (60 mL)
    fresh chives, chopped
  • 1/4 cup
    (60 mL)
    toasted pumpkin seeds
  • 1/4 cup
    (60 mL)
    crushed tortilla chips
Imprimer ma sélection

Preparation

In a large stockpot set over medium heat, add oil and onion.

Sauté five minutes.

Add garlic and peppers, and cook until peppers are soft – about 10 minutes.

Raise the heat to high, add beef and cook, breaking up the meat with a spoon until it’s no longer pink.

Add tomatoes, water, jalapeno (if using), salt, pepper, chili powder, cumin and cinnamon.

Stir to combine.

Bring to a boil, reduce heat to simmer, and cook for 20 minutes, stirring occasionally.

Stir in black beans and kidney beans, and cook an additional 30 minutes, stirring occasionally.

Serve and make it interactive! Garnish your own bowl with cheese, yogurt, chives, pumpkin seeds and tortilla chips.

Source : Jessica Mulroney

Legal Notice

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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