- Prep Time
- 15 mins
- Total Time
- 1 h 15 m
- Serves
- 6
Ingredients
- 2 tbsp
- olive oil, divided
- 30 mL
- 1
- onion, diced
- 2
- celery stalks, diced
- 1
- eggplant, diced into ½-in. (1-cm) cubes
- 3
- garlic cloves, finely chopped
- 2
- jalapeños, seeded and finely chopped
- 1 lb
- lean ground beef
- 500 g
- 3 tbsp
- chili powder
- 45 mL
- 2 tbsp
- ground cumin
- 30 mL
- ½ tsp
- pepper
- 2 mL
- ¼ tsp
- salt
- 1 mL
- 1 can
- diced tomatoes (796 mL)
- 1 can
- no-sodium kidney beans, drained and rinsed (540 mL)
- 2 cups
- no-sodium beef broth (500 mL)
Directions
Step 1
Heat 1 tbsp (15 mL) oil in large saucepan over medium heat. Add onion and celery; cook 4 to 5 min., until onion begins to brown. Stir in eggplant; cook 4 min., or until golden. Add garlic and jalapeños, stir through 1 min. Transfer vegetables to bowl. Set aside.
Step 2
Add remaining 1 tbsp (15 mL) oil to saucepan over medium heat. Add ground beef and cook 5 min., or until no longer pink, breaking up pieces with a wooden spoon. Drain fat from saucepan. Mix chili powder, cumin, pepper and salt into meat. Add tomatoes, kidney beans, broth and cooked vegetables. Bring just to a boil over high heat then reduce to a simmer; cook 45 min., or until sauce reduces and thickens.
Step 3
Serve bowls of chili topped with shredded Cheddar cheese, sour cream and sliced green onions, if desired.
Tip
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutrition Facts
- Nutrition Description:
- Per serving (⅙ recipe):
- Calories:
- 330
- Fat:
- 14 g
- Saturated Fat:
- 4 g
- Carbs:
- 31 g
- Fibre:
- 14 g
- Sugar:
- 9 g
- Cholesterol:
- 45 mg
- Protein:
- 26 g
- Sodium:
- 620 mg
