Six bean beef chili
4
- Prep Time15 min
- Total Time35 min
- Makes6 Servings
Ingredients
1 tbsp canola oil
3 garlic cloves, minced
1 large onion, coarsely chopped
1 227-g pkg PC® Cremini Sliced mushrooms
500 g PC® Free FromTM Lean ground beef
2 tbsp chili powder
2 tbsp tomato paste
1 tsp dried oregano
1 tsp salt
1/4 tsp cayenne, optional
1 511-mL jar PC® black label San Marzano Whole tomatoes
2 orange bell peppers, finely chopped
1 540-mL can PC® Blue MenuTM Six bean medley, drained and rinsed
1/2 cup sour cream
1/2 cup grated PC® Aged 2 Years Canadian White cheddar
1/4 cup chopped chives
Instructions
Heat a large pot over medium. Add oil, then garlic, onion and mush- rooms. Cook until onion and mush- rooms start to soften, about 3 min. Crumble in meat. Stir in chili pow- der, tomato paste, dried oregano, salt and cayenne. Using a fork, stir frequently to break up meat. Cook 3 to 5 min.
Add tomatoes and break them up into small pieces with a wooden spoon. Stir in peppers. Reduce heat to medium-low. Simmer, covered, until peppers are tender, 10 min. Stir in beans until warmed through, 2 more min. Spoon chili into bowls. Top with sour cream, cheese and chives.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.