Chili tucked away in the freezer is always helpful on busy days.
To freeze extra chili, portion it into single-serving plastic containers – a good use for all those yogurt or margarine containers everyone saves.
This recipe makes a large amount thanks to the addition of “extra” vegetables.
- 1 lb lean ground beef 500g
- 1 cup chopped onion 250 mL
- 1 clove garlic, crushed 1
- 3 cups finely shredded cabbage 750 mL
- 2 cups thinly sliced celery 500 mL
- ½ cup chopped sweet green pepper 125 mL
- 1 can (28 oz/796 mL) diced tomatoes, undrained 1
- 1 can (7.5 oz/213 mL) tomato sauce 1
- 1 can (19 oz/540 mL) kidney beans, drained and rinsed 1
- 1 tbsp chili powder 15 mL
- 1 tsp dried oregano 5 mL
- ¼ tsp hot pepper sauce 1 mL
- In large non-stick skillet over medium-high heat, cook beef until brown and crumbly. Drain fat and discard. Add onion and garlic; cook for 5 minutes.
- Add cabbage, celery, green pepper, tomatoes with juice, tomato sauce, kidney beans, chili powder, oregano and hot pepper sauce. Reduce heat to medium-low, cover and simmer, stirring occasionally, for 45 minutes or until vegetables are tender.
Reference : Canadian Diabetes Association