- Prep Time
- 15 mins
- Total Time
- 1 h 15 m
- Serves
- 6
Ingredients
- 2 tbsp
- olive oil, divided
- 30 mL
- 1
- onion, diced
- 2
- celery stalks, diced
- 1
- eggplant, diced into ½-in. (1-cm) cubes
- 3
- garlic cloves, finely chopped
- 2
- jalapeños, seeded and finely chopped
- 1 lb
- lean ground beef
- 500 g
- 3 tbsp
- chili powder
- 45 mL
- 2 tbsp
- ground cumin
- 30 mL
- ½ tsp
- pepper
- 2 mL
- ¼ tsp
- salt
- 1 mL
- 1 can
- diced tomatoes (796 mL)
- 1 can
- no-sodium kidney beans, drained and rinsed (540 mL)
- 2 cups
- no-sodium beef broth (500 mL)
Directions
- Step 1
- Heat 1 tbsp (15 mL) oil in large saucepan over medium heat. Add onion and celery; cook 4 to 5 min., until onion begins to brown. Stir in eggplant; cook 4 min., or until golden. Add garlic and jalapeños, stir through 1 min. Transfer vegetables to bowl. Set aside.
- Step 2
- Add remaining 1 tbsp (15 mL) oil to saucepan over medium heat. Add ground beef and cook 5 min., or until no longer pink, breaking up pieces with a wooden spoon. Drain fat from saucepan. Mix chili powder, cumin, pepper and salt into meat. Add tomatoes, kidney beans, broth and cooked vegetables. Bring just to a boil over high heat then reduce to a simmer; cook 45 min., or until sauce reduces and thickens.
- Step 3
- Serve bowls of chili topped with shredded Cheddar cheese, sour cream and sliced green onions, if desired.
Tip
For a flavour switch, substitute equal amount of ground turkey for the ground beef and add 1 tsp (5 mL) smoked paprika along with the other spices.
Nutrition Facts
- Nutrition Description:
- Per serving (⅙ recipe):
- Calories:
- 330
- Fat:
- 14 g
- Saturated Fat:
- 4 g
- Carbs:
- 31 g
- Fibre:
- 14 g
- Sugar:
- 9 g
- Cholesterol:
- 45 mg
- Protein:
- 26 g
- Sodium:
- 620 mg
