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Cheeky chili




Source of Recipe


First published in Chatelaine's 03/2004 issue.


List of Ingredients




Olive oil
1 lb (500 g) lean ground beef
2 tbsp (30 mL) ground chili powder
1 tsp (5 mL) each dried thyme leaves, garlic powder, salt and black pepper
3 sweet bell peppers, preferably different colours
28 oz (796 mL) can diced tomatoes
19 oz (540 mL) can black or kidney beans, drained and rinsed
1/2 cup (125 mL) chopped fresh basil or coriander


Recipe



1. Lightly coat a large saucepan with oil and set over medium-high heat. Crumble in beef. Sprinkle with chili powder, thyme, garlic, salt and pepper. Using a fork, stir often to keep beef crumbly, until no red remains, 4 to 5 minutes. Meanwhile, core and seed peppers. Slice into 1-inch (2.5-cm) pieces. Add to pan along with tomatoes. Bring to a boil, stirring often. Reduce heat to medium-low and partially cover. Simmer, stirring occasionally, until peppers are done, 8 to 10 minutes. Stir in beans and cook until hot, 2 minutes. Remove from heat and stir in basil.