POTATO CHILI
Preparation : 10 minutes
Cooking : 25 minutes
Portions : 8
INGREDIENTS
- 2 tsp. vegetable oil (10 ml)
- 1½ lb. of lean ground beef (750 g)
- 1 chopped onion
- 1 red pepper, seeded and cut into cubes
- 2 cloves garlic, chopped
- 1 tbsp. chili powder (15 ml)
- 1 tsp. cumin c. (5 ml)
- 1 tsp. dried oregano (5 ml)
- 1 tsp. salt (5 ml)
- 1 10 oz. can of chicken stock, preferably low sodium (284 ml)
- Hot sauce to taste
- 3 medium potatoes peeled and cut into ½ in. (1 cm) cubes
- 1 28 oz. can of cubed tomatoes (796 ml)
- 1 19 oz. can of dried beans or black beans drained and rinsed (540 ml)
- ½ cup of frozen corn niblets (125 ml)
Here is an original way to serve chili. Prepare bowls filled with your children’s favourite garnishes: grated cheese, sliced green onions, chives, jalapeno peppers, plain yogurt, sliced avocado, coriander, or sliced olives.
PREPARATION
- In a large stockpot warm oil on medium heat. Add beef, onions, peppers, garlic, and seasonings.
- Stir often to break up and cook the meat evenly.
- When almost cooked, add chicken broth and potatoes. Mix well.
- Bring to a boil, then cover and let simmer 10 minutes, stirring occasionally.
- Add the tomatoes and beans. With the lid off, reduce until desired thickness, stirring occasionally.
- Add corn 5 minutes before cooking is completed
