Easy oven meatball chili
Source of Recipe
Sobeys
List of Ingredients
1 tbsp ( 15 mL) vegetable oil
1 large onion, chopped
2 large minced garlic cloves
2 tbsp ( 30 mL) chili powder
2 tsp ( 10 mL) ground cumin
28 oz ( 796 mL) can diced tomatoes
2 lb ( 907 g) box frozen meatballs
1 to 2 (19 oz/540 mL) cans beans, such as red or white kidney, black or Romano, rinsed and drained
1/2 cup ( 125 mL) finely chopped fresh coriander (optional)Recipe
1. In a large saucepan, heat oil over medium heat. When hot, add onion and garlic. Stirring often, cook until onion has started to soften, about 5 minutes. Then stir in chili powder and cumin. Stir often, until spices are very fragrant, about 3 minutes. Stir in tomatoes, including juice. Increase heat to medium-high and bring to a boil, stirring often.
2. Meanwhile, preheat oven to 350F (180C). Turn meatballs into an 8-cup (2-L) casserole dish and sprinkle in beans. Pour boiling tomato sauce over top and gently stir from bottom. Cover and bake in centre of 350F (180C) oven for 1 hour. Uncover and stir. Continue baking until bubbly and sauce is slightly thickened, from 15 to 20 minutes. Gently stir in coriander for authentic flavour. Serve with crispy tortilla chips and bowls of toppings, such as grated cheddar, sliced green onions, chopped fresh tomatoes and sour cream. Try serving over hot rice or rolled into a burrito.
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