Chile Con Carne Soup

This chunky soup is sure to become a weeknight favourite — especially served with cornbread. Want more spice? Add 1⁄2 tsp (2 mL) hot pepper flakes, or 1 seeded, minced jalapeno pepper along with the onions and garlic. Thanks, MS!

ingredients

1 tbsp	(15 mL) canola oil
2	onions, chopped
2	cloves garlic, minced
12oz	(375 g) extra-lean ground beef
1tbsp	(15 mL) chili powder
2tsp	(10 mL) ground cumin
2tsp	(10 mL) dried leaf oregano
	pinch salt
2	sweet peppers, chopped
540ml	can red kidney beans, Romano beans, chickpeas or mixed beans, drained and rinsed
540ml	can stewed tomatoes
5cups	(1.25 L) reduced-sodium beef broth directions 1. Heat oil in a large pot over medium heat. Add onions and garlic, and cook for 5 minutes or until softened. Add ground beef, chili powder, cumin, oregano and salt; cook, stirring, for about 8 minutes or until no longer pink. Stir in peppers, beans, tomatoes and broth. Bring to a boil and reduce heat; cover and simmer for 25 minutes for the flavours to develop. Serve sprinkled with a little shredded cheddar cheese and sour cream for the full chili experience. 2. Makes 8 servings. 3. In a serving: 186 calories, 15 g protein, 6 g fat, 20 g carbs, 6 g dietary fibre, 71 mg calcium, 3 mg iron, 40 mcg folate Recipe can be found at: http://recipes.todaysparent.com/tprecipe/tp/article.jsp?recipeId=6297 Thanks, M!  It was delicious!