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Prep Time
15 mins
Total Time
1 h 15 m
Serves
6

Ingredients

2 tbsp
olive oil, divided
30 mL
1
onion, diced
2
celery stalks, diced
1
eggplant, diced into ½-in. (1-cm) cubes
3
garlic cloves, finely chopped
2
jalapeños, seeded and finely chopped
1 lb
lean ground beef
500 g
3 tbsp
chili powder
45 mL
2 tbsp
ground cumin
30 mL
½ tsp
pepper
2 mL
¼ tsp
salt
1 mL
1 can
diced tomatoes (796 mL)
1 can
no-sodium kidney beans, drained and rinsed (540 mL)
2 cups
no-sodium beef broth (500 mL)

Method

Step 1
Heat 1 tbsp (15 mL) oil in large saucepan over medium heat. Add onion and celery; cook 4 to 5 min., until onion begins to brown. Stir in eggplant; cook 4 min., or until golden. Add garlic and jalapeños, stir through 1 min. Transfer vegetables to bowl. Set aside.
Step 2
Add remaining 1 tbsp (15 mL) oil to saucepan over medium heat. Add ground beef and cook 5 min., or until no longer pink, breaking up pieces with a wooden spoon. Drain fat from saucepan. Mix chili powder, cumin, pepper and salt into meat. Add tomatoes, kidney beans, broth and cooked vegetables. Bring just to a boil over high heat then reduce to a simmer; cook 45 min., or until sauce reduces and thickens.
Step 3
Serve bowls of chili topped with shredded Cheddar cheese, sour cream and sliced green onions, if desired.

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Nutritional Facts Per Serving

Nutrition Description:
Per serving (⅙ recipe):
Calories:
330
Fat:
14 g
Saturated Fat:
4 g
Carbs:
31 g
Fibre:
14 g
Sugar:
9 g
Cholesterol:
45 mg
Protein:
26 g
Sodium:
620 mg