Speedy salsa-beef chili
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- Prep Time12 mins
- Total Time45 mins
- Makes12 servings
Roasted tomato-pepper salsa
There's no need to simmer chili for hours if you use bottled salsa for an instant flavour hit. Leftovers from this big-batch recipe make terrific lunches or freeze them for heat-and-serve dinners.
Ingredients
1 tsp olive oil
750 g lean or medium ground beef
1 large onion
3 celery stalks
1 green bell pepper
3 garlic cloves, minced, or 1 tbsp bottled minced garlic
2 tbsp chili powder
1 tbsp ground cumin
796-mL can diced tomatoes, including juice
284-mL can undiluted beef broth, or 1 cup beef bouillon
1 cup salsa, either mild, medium or hot
1 cup frozen corn
540-mL can black or kidney beans
1/2 cup chopped cilantro, optional
Instructions
Heat oil in a large wide saucepan set over medium-high heat. Add beef and cook, stirring frequently to break up meat, until no pink remains, from 5 to 8 minutes. Meanwhile, chop onion and dice celery. Core, seed and chop green pepper, if using.
Sprinkle onion, garlic, chili powder and cumin over beef. Cook, stirring occasionally, until onion is soft, about 3 minutes. Stir in celery, green pepper, tomatoes, broth, salsa and corn. Bring to a boil, stirring occasionally and crushing tomatoes with back of a spoon. Cover, reduce heat to medium and simmer to develop flavour, about 15 more minutes.
Meanwhile, drain and rinse beans. Stir into chili along with salt and pepper. Cook, covered and stirring often, until beans are hot, about 5 more minutes. Serve sprinkled with coriander, if you like. Chili will keep well, covered, in the refrigerator for up to 5 days.
Nutrition (per serving)
Calories 212, Protein 15.7g, Carbohydrates 16.6g, Fat 9.8g, Fibre 3.9g, Sodium 453mg.
Freezer chili
If you want to make this chili recipe ahead of time and freeze, don't add the beans until ready to serve. Defrost frozen chili overnight in the refrigerator or in a microwave. Just before serving, add beans to hot chili, heat for a few minutes and serve.