Hearty Chili

Cold Temperatures = Comfort Food!
This delicious chili has hearty veggies, lean ground beef and a medley of beans. A perfect one-pot meal filled with complex carbs, protein, and veggies. This delicious combination is packed with so much flavour! For the stock, I used Better than Boullion vegetable base, you just need to mix it with water and you have stock. Feel free to use any stock you have on hand.  Serve this chili with a side of crusty bread for dipping or on top a baked sweet potato. Tip: scoop a bit of the sweet potatoe out to make room to add in chili. For a vegetarian chili recipe, click here 

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Hearty Chili
A delicious medley of veggies, beans, and lean ground beef packed with flavour!
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Instructions
  1. In a large saucepan, heat oil over medium-high heat; add in ginger and garlic. Cook beef for 6 to 8 minutes or until browned and water has been evaporated.
  2. Reduce heat to medium; and in diced onion, celery, diced tomatoes, and their juices and red peppers.
  3. Cook until veggies are soft about 7 minutes and then add salt, cumin, Tabasco and Worcestershire sauce, and tomato paste, cook for 5 minutes and add the stock.
  4. Bring to a boil and stir often. Stir in the beans. Reduce heat and simmer uncovered for 20 minutes until sauce is thickened.
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