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Havana chili

10

  • Prep Time8 mins
  • Total Time8 mins
  • Makes8 cups (2 L)
*PLUS Cooking time: 65 minutes

Ingredients

  • 1 kg lean ground pork or ground beef, or 500 g of each

  • 4 garlic cloves, minced

  • 2 tbsp chili powder

  • 1 tsp ground cumin

  • 1 tsp dried oregano

  • 1 tsp salt

  • 1/2 tsp cayenne pepper

  • 1 cinnamon stick

  • 1 green or red bell pepper, chopped

  • 1 large onion, chopped (about 1 cup)

  • 540-mL can black beans, drained and rinsed

  • 796-mL can diced tomatoes

  • 2 tbsp red-wine vinegar

  • 1 cup raisins

  • chopped cilantro, optional

  • sliced avocado, optional

Instructions

  • Lightly coat a large, wide saucepan with vegetable oil and set over medium-high heat. Add meat, garlic and seasonings. Using a fork, stir frequently to break meat up, until no pink remains, 5 to 7 min. Meanwhile, prepare pepper, onion and beans. Once meat is cooked, stir in pepper, onion, beans, tomatoes and red-wine vinegar.

  • Bring to a boil, then reduce heat to medium-low. Cover and simmer, stirring occasionally, for 1 hour. Stir in raisins. When raisins are plump, spoon chili into bowls and top with chopped cilantro and slices of avocado. Chili will keep well, covered and refrigerated, up to 4 days, or freeze up to 3 months.

Nutrition (per serving)

Calories 339, Protein 26g, Carbohydrates 18g, Fat 18g, Fibre 6g, Sodium 671mg.

Our Cuban-inspired chili is slightly sweet, not searingly hot - thanks to raisins and cinnamon.

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