Chunky fall chili
7
- Prep Time15 mins
- Total Time15 mins
- Makes8 cups (2 L), for 8 servings
Ingredients
4 garlic cloves, or 1 tbsp bottled chopped garlic
2 onions
1 green bell pepper
1 yellow bell pepper
vegetable oil
2 tbsp chili powder
1 tbsp ground cumin
2 tsp dried oregano leaves
1/2 tsp salt
1/2 tsp cayenne pepper
796-mL can diced tomatoes
1 pork tenderloin, or 500 g boneless turkey breast
540-mL can black or red kidney beans
1/2 cup finely chopped coriander
Instructions
Mince garlic. Coarsely chop onions. Core and seed peppers, then coarsely chop. Lightly coat a large saucepan with oil and set over medium-high heat. Add garlic, onions and peppers. Sprinkle with chili powder, cumin, oregano, salt and cayenne. Stir occasionally until onions start to soften, about 2 minutes.
Pour in tomatoes. Using a wooden spoon, scrape up and stir in any brown bits from pan bottom to add flavour. Bring to a boil, then reduce heat to medium-low. Cover and simmer, stirring occasionally, to develop flavour, 10 to 15 minutes.
Meanwhile, slice pork tenderloin lengthwise into quarters. Then cut into 1-inch (2.5-cm) pieces or cut turkey into bite-size pieces. Stir pork into chili. Cover and simmer, stirring often, until meat is cooked, 10 to 15 minutes. Meanwhile, drain and rinse beans. After chili has simmered 10 to 15 minutes, stir in beans. Cover and continue cooking until beans are warmed through, about 2 minutes. Remove from heat. Stir in coriander. Spoon into bowls and add dollops of light sour cream and sliced green onions. Chili will keep well, covered and refrigerated, up to 5 days or freeze up to 2 months.
Nutrition (per serving)
Calories 156, Protein 15.4g, Carbohydrates 19.5g, Fat 2.6g, Fibre 5.8g, Sodium 513mg.
As the weather turns cool, we start to crave hearty comfort foods. A steaming pot of chili is just the ticket to add warmth to cold days. Use lean pork tenderloin or turkey in place of higher-fat stewing beef.