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!

Beef and Black Bean Burritos.

1 tbsp oil
1 onion, chopped
2 cloves garlic, minced (fresh or jarred)
Dash of salt and pepper
1 green pepper, choppped
1 can black beans (540 ml)
1 cup salsa (to your spice taste)
1 can chopped tomatoes (with chilis, if you can find it)
Lime juice to taste
fresh cilantro, chopped
8 tortillas
2 cups shredded cheddar chees
Extra salsa and sour cream to serve on top.

Heat oil over medium high heat.  Fry onion, and peppers until softened add ground beef and garlic.
Scramble fry until meat is browned.  Add beans, salsa, tomatoes, and lime juice. Cook for about 10 minutes.  Add cilantro.  Let cool.  Spoon onto tortillas.  Sprinkle with cheese and then roll into a burrito.
Can be frozen, individually wrapped in tin foil, and then in a freezer bag or container.

Bake in oven at 400 degrees for about 10-15 minutes in a greased pan, seam side down, until it is hot and cheese is melted. Brush them lightly with little oil to make them crispy on the outside.

From frozen: unwrap and place in a greased pan, seam side down.
Bake from frozen in 400 degree oven for 25 minutes or until golden and hot.

(adapted from a recipe in Canadian Living.)

Thanks, LB! These were delicious, we ate them all up with some spanish rice on the side!