Easy weekday chili

3

PREP TIME

10 min

Makes

4 to 6 servings

* PLUS Cooking time: 15 minutes

Ingredients

  • olive oil
  • 500 g lean ground beef
  • 2 tbsp chili powder
  • 1 tsp garlic powder
  • 1 tsp dried thyme leaves
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 3 bell peppers , preferably different colours
  • 796-mL can diced tomatoes
  • 540-mL can black or kidney beans , drained and rinsed
  • 1/2 cup chopped fresh basil , or coriander

Instructions

  • Lightly coat a large saucepan with oil and set over medium-high heat. Crumble in beef. Sprinkle with chili and garlic powders, thyme, salt and pepper. Using a fork, stir often to keep beef crumbly until no pink remains, 4 to 5 minutes. Meanwhile, core and seed peppers. Slice into 1-inch (2.5-cm) pieces. Add to pan along with tomatoes. Bring to a boil, stirring often. Reduce heat to medium-low and partially cover. Simmer, stirring occasionally, until peppers are tender, 8 to 10 minutes. Stir in beans and cook until hot, 2 minutes. Remove from heat and stir in basil.

Nutrition (per serving)

  • Calories
  • 112,
  • Protein
  • 4.8 g,
  • Carbohydrates
  • 25 g,
  • Fat
  • 0.9 g,
  • Fibre
  • 5.6 g,