Half & Half Chili by Geneviève O’Gleman
Half

Preparation time 20 minutes

Total time: 1 hour 10 minutes

Ingredients

  1. 1 onion
  2. 1 bell pepper
  3. 1 carrot
  4. 15 mL (1 tbsp.) olive oil
  5. 450 g (1 lb.) lean ground beef
  6. 15 mL (1 tbsp.) mexican chili powder
  7. 15 mL (1 tbsp.) ground cumin
  8. 15 mL (1 tbsp.) smoked paprika
  9. To taste, salt and pepper
  10. 1 can (796 mL) diced tomatoes
  11. 250 mL (1 cup) no salt added chicken broth
  12. 1 can (156 mL) tomato paste
  13. 1 can (540 mL) red kidney beans
  14. 250 mL (1 cup) frozen kernel corn

Directions

  1. Chop onion. Dice pepper and carrot.

  2. Heat oil in a large saucepan set over medium-high heat. Cook onion and carrot for 7–8 minutes, stirring occasionally, until onion starts to brown.

  3. Add beef and spices. Use a wooden spoon to separate meat into small chunks, then cook for 5 minutes without stirring. Season generously with pepper and add a pinch of salt.

  4. Crumble meat. Add pepper, diced tomatoes, broth and tomato paste. Bring to a boil over high heat. Reduce heat to medium and simmer for 25 minutes.

  5. Meanwhile, rinse and drain red kidney beans.

  6. Add beans and frozen corn to saucepan. Continue cooking for 5 minutes until mixture is heated evenly.

  7. Divide chili between 6 bowls. Top with your choice of garnishes. Serve with corn chips.


Store for up to 4 days in the refrigerator or 4 months in the freezer.

From the book Presque végé by Geneviève O’Gleman in collaboration with Les Éditions de l’Homme

Photo Credit: Maude Chauvin

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