Homemade Chilli Recipe
Brr, it is winter here in Alberta! Let's warm up with an easy, hearty, homemade chilli! This recipe is my mom's with some tweaks from me (aka more veggies).
This recipe can be made in a crock-pot or a big pot on the stove. It can be made vegetarian or with meat!
As well, this chilli freezes nicely, so you can save it for future leftovers. I like to keep 2 or 3 servings in individual containers in the freezer. It's an easy, nutritious meal to heat up quickly in the microwave when you are in a rush.
This meal packs a fibre and protein punch! One serving has about 16g of fibre and 30g of protein.
Prep: 30 minutes
Cook: 2 hours
Yield: 11-12 servings
Two 680 mL (23 oz) cans tomato sauce
796 mL (27 oz) can diced tomatoes
156 mL (5.5 oz) can tomato paste
540 mL (19 oz) can kidney beans
540 mL (19 oz) can black beans
1 kg ground meat (beef, turkey, moose, etc.)
1 cup lentils
1 cup bell pepper, chopped
1 cup white or yellow onion, chopped
1 cup broccoli, chopped
1 cup cauliflower, chopped
1 cup zucchini, chopped
2-3 garlic fingers, diced
2 tsp chilli powder
1 tsp black pepper
1/2 tsp salt
1. Chop all vegetables.
2. Rinse all canned beans.
3. Pan fry ground meat until brown.
4. Add tomato paste, tomato sauce, tomato paste, chilli powder, black pepper, and salt to a large pot/crockpot. Mix well.
5. Add vegetables, beans, lentils, and cooked ground meat. Stir.
6. Put on the lid and cook on low for 2 hours. Stir occasionally.
7. When the lentils are soft, it is finished.
Serve with a whole-grain bun and you've got yourself a balanced meal!