Hearty Chili

Ingredients

• 1 lb (454 g) raw extra lean ground beef
• 2 tsp (10 mL) canola oil
• 2 medium carrots, shredded
• 2 garlic cloves, minced
• 1 large onion, chopped
• 1 medium red bell pepper, chopped
• ½ tsp cayenne pepper
• 2 tbsp chili powder
• 2 tsp ground cumin
• 1 can (14 oz/398 mL) no sodium added kidney beans, drained and rinsed
• 1 can (14 oz/398 mL) no sodium added tomato sauce

Sides

• 6 cups spring mix lettuce
• 1 medium cucumber, chopped
• 2 medium tomatoes, chopped
• 2 tbsp (30 mL) olive oil
• 2 tbsp (30 mL) balsamic vinegar
• 6 small whole wheat dinner rolls

Directions

• Cook ground beef in a large skillet over medium heat until no longer pink; drain fat. Remove beef from skillet; set aside.
• Heat oil in a large soup pot or Dutch oven over medium heat.
• Add carrot, garlic, onion, and red bell pepper and cook, stirring frequently until softened, about 5 minutes.
• Add cayenne pepper, chili powder, and cumin; cook, stirring constantly, for 1 minute.
• Add cooked ground beef, kidney beans, tomato sauce, and 1 cup water; stir to combine.
• Bring to a boil, then lower heat to low. Cover and simmer, stirring often, until flavours have melded and sauce is thickened and bubbly, about 30 minutes.
• Toss lettuce, cucumber, tomato, olive oil and balsamic vinegar together to make a side salad.
• Ladle chili into bowls and serve with side salad and a whole wheat dinner roll.