Beef, bean and veggie chili

Serves 6:

This chili gets hearty flavor from beans, bell peppers and corn, while using only a small amount of beef. Top it with your choice of classic garnishes, such as sour cream, shredded cheese, green onions, cilantro and lime wedges.

Ingredients:

• 1 teaspoon extra-virgin olive oil
• 250g lean ground beef
• 1 large onion, diced
• 3 cloves garlic, finely chopped
• 2 tablespoons chili powder, plus more to taste
• 1 teaspoon ground cumin
• 3 cups beef broth
• 2 cups fresh or frozen diced bell peppers
• 1½ cups frozen corn kernels
• 2 (±400g)cans no-salt added beans, such as kidney and black
• ¼ cup tomato paste

Method:

1. In a large pot, heat oil over medium-high heat. Add beef and cook, breaking it up with a spoon, until browned, about 5 minutes.
2. Add onion and garlic and cook 5 more minutes.
3. Stir in chili powder and cumin. Add broth, bell peppers, corn, beans and tomato paste. Bring to a boil, lower the heat and simmer, covered, until the flavors blend, 20 to 25 minutes.

Nutrition:

Per serving:

• 280 calories (50 from fat)
• 6g total fat
• 1.5g saturated fat
• 25mg cholesterol
• 380mg sodium
• 40g total carbohydrate (11g dietary fiber, 7g sugar)
• 19g protein