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1 tbsp vegetable oil
1 large onion, chopped
2 large garlic cloves, minced
2 tbsp chili powder
2 tsp cumin
796-mL can diced tomatoes
907-g box frozen meatballs
540-mL can beans, such as red or white kidney, black or Romano, drained and rinsed
1/2 cup finely chopped fresh coriander, optional
In a large saucepan, heat oil over medium heat. When hot, add onion and garlic. Stirring often, cook until onion has started to soften, about 5 minutes. Then stir in chili powder and cumin. Stir often, until spices are very fragrant, about 3 minutes. Stir in tomatoes, including juice. Increase heat to medium-high and bring to a boil, stirring often.
Meanwhile, preheat oven to 350F (180C). Turn meatballs into an 8-cup (2-L) casserole dish and sprinkle in beans. Pour boiling tomato sauce over top and gently stir from bottom. Cover and bake in centre of 350F (180C) oven for 1 hour. Uncover and stir. Continue baking until bubbly and sauce is slightly thickened, from 15 to 20 minutes. Gently stir in coriander for authentic flavour. Serve with crispy tortilla chips and bowls of toppings, such as grated cheddar, sliced green onions, chopped fresh tomatoes and sour cream. Try serving over hot rice or rolled into a burrito.
Calories 421, Protein 25.6g, Carbohydrates 25.6g, Fat 24.4g, Fibre 6.1g, Sodium 950mg.
Let this chili slowly bubble in the oven. Like many chilies and pasta sauces, the flavour is even better after a day or two of refrigeration.