It started to feel a bit like fall over the weekend, and on Sunday it was cold enough for me to think Chili was in order.
When I first made Chili, I used to add those packets of Old El Paso Chili spices. It was easy, convenient and tasted amazing BUT they are so high in sodium that I soon realized that there had to be a better way. I still don’t do it completely from scratch, but instead of those packets I use salsa and chili powder for easy flavour. The PC Organic Hot Salsa is spicy but not too spicy. It’s the perfect balance of spice and heat without blowing your head off.
Not only is Chili yummy, but it’s an easy way to get your daily dose of veggies. I’ve added a full cup of spinach and you can’t even taste it! Tricky, I know!
RECIPE: Mmm… Chili
1 lb extra lean ground beef
1 tbsp olive oil
1 small red onion, diced
3 cloves of garlic, minced
1 red pepper, chopped
5 medium carrots, chopped
2 small tomatoes, chopped
1 cup of spinach, roughly chopped
2 tbsp chili powder
1 large can of kidney beans (540 mL), rinsed
1 jar of Hot Salsa
S & P
- Brown ground beef and chili powder in a frying pan and set aside
- Heat olive oil in a large pot
- Add garlic, onions, peppers, carrots, spinach and cook until onions are translucent
- Add salsa, tomatoes, ground beef, and kidney beans
- Stir in lime juice
- Season with S & P to desired taste
- Simmer for at least 30 minutes
Serve garnished with sour cream, cheese and chives if desired.