Cook-off Chili
We haven’t officially won any awards for this chili, but we called it cook-off chili for a reason. It’s pretty darn good. If you’re making this ahead of time (aka you’re not in a dinner rush) let it simmer low and slow to let the flavours meld together.
20 min
8 servings
340 calories
Ingredients
1 lb (450 g) lean ground beef
1 lb (450 g) ground pork
2 bell peppers
1 medium red onion
1 can (540 ml/18 oz) low-sodium black beans
1 1⁄2 cups frozen corn
1 can (796 ml/27 oz) low-sodium crushed tomatoes
3 tbsp Chili Seasoning or Chipotle Aioli Mix
Instructions
Cook beef and pork in Sauté Pan over medium-high heat for 10 min until browned and cooked through. Remove from pan and set aside.
Meanwhile, dice peppers and onion. Drain and rinse black beans.
Once the meat has been removed, add peppers, onion, beans, and corn to pan. Cover and cook for 3–4 min, or until veggies start to soften.
Add meat back to the pan, along with crushed tomatoes and seasoning. Stir to combine. Bring to a simmer and cook, stirring often, about 5 min.
Serve with toppings, if desired.
Nutritional Information
Per serving: Calories 340, Fat 13 g (Saturated 4.5 g, Trans 0.3 g), Cholesterol 65 mg, Sodium 310 mg, Carbohydrate 29 g (Fiber 8 g, Sugars 7 g), Protein 29 g.
Tips
This recipe is raw-to-ready in 20 minutes; if you have a little extra time on your hands, cover the pan and let the chili simmer on low for 30–40 min to intensify the flavours!
Perfectly Balance Your Plate
Serve with a slice of toasted Cheddar & Jalapeño Cornbread.