Chili Con Carne
Courtesy of CanolaInfo 8 Servings • 45 Min. Cook Time| Ingredients |
|---|
| 2 Tbsp. canola oil (30 mL) |
| 1 lb. lean ground beef (500g) |
| 1 medium onion, diced |
| 3 cloves garlic, chopped |
| 10 oz. tomato soup (284 mL) |
| 14 oz. can diced tomatoes (398 mL) |
| 19 oz. can kidney beans (540 mL) |
| 19 oz. can chickpeas (540 mL) |
| 1 c. frozen corn (250 mL) |
| 4.5 oz. can green chilies (127 mL) |
| 2 tsp. chili powder (10 mL) |
| 1 Tbsp. dried oregano (15 mL) |
| 1 tsp. dried basil (5 mL) |
| 1 Tbsp. pepper (15 mL) |
| 1/2 tsp. salt (2 mL) |
| 1 tsp. red pepper flakes (5 mL) |
Directions:
1. Heat canola oil over medium to high heat in a heavy bottom pot.
2. Add ground beef and thoroughly brown. Add onions and garlic. Saute until onions are clear. Add tomato soup, diced tomatoes, kidney beans and chickpeas. Heat over medium heat until it begins to simmer, stir often. Stir in remaining ingredients, reduce heat to low and simmer for 30 minutes. Serve.
* Recipe courtesy of CanolaInfo.
Nutrition:
Calories: 350; Total Fat: 10g; Saturated Fat: 2g; Cholesterol: 35mg; Total Carbs: 43g; Fiber: 15g; Protein: 23g; Sodium: 430mg;