Three-Bean and Beef Chili

By The Canadian Living Test Kitchen

Per serving
Restaurant cost $4.50
To make $1.13
Savings $3.37

Money-Saving Tip: Keep your eye out for grocery store sales on ground beef and pantry ingredients required to make this big-batch chili recipe. Freeze individual portions to enjoy throughout the month and really give your wallet a break.


Ingredients
1 lb lean ground beef [454 g]
2 celery rib , diced
1 carrot , diced
1 onion , diced
2 cloves garlic , minced
2 tbsp chili powder
1 tsp dried oregano
1 tsp ground cumin
1 tsp ground coriander
1 bay leaf
1/2 tsp salt
1/2 tsp pepper
1 can (28 oz/796 mL) whole tomatoes
1 can (19 oz/540 mL) chickpeas , drained and rinsed
1 can (19 oz/540 mL) red kidney beans , drained and rinsed
1 can (14 oz/398 mL) baked beans in tomato sauce
1 zucchini , diced
1 sweet green pepper , diced
Preparation
In Dutch oven, sauté beef over medium-high heat, breaking up with spoon, until no longer pink, 5 minutes. Drain off fat.

Add celery, carrot, onion, garlic, chili powder, oregano, cumin, coriander, bay leaf, salt and pepper; cook over medium heat, stirring occasionally, until softened, about 6 minutes.

Add tomatoes, breaking up with spoon. Add chickpeas, kidney beans, baked beans, zucchini and green pepper; bring to boil. Reduce heat, cover and simmer, stirring occasionally, for 45 minutes.

Uncover and simmer, stirring often, until slightly thickened, 15 minutes. Discard bay leaf. (Make-ahead: Let cool for 30 minutes. Refrigerate in airtight container for up to 3 days or freeze for up to 1 month.)

Source : Canadian Living Magazine: April 2009