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Easy weekday chili

4

  • Prep Time10 min
  • Total Time10 min
  • Makes4 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 4.8g, Carbohydrates 25g, Fat 0.9g, Fibre 5.6g.

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