Beef and Bean Chilli

Ingredients

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Onions

  Raw

  1 ¾ cup, chopped or 280g

• Celery

  Raw

  1 cup chopped or 101g

• Red bell pepper

  Sweet, raw

  2 cup, chopped or 298g

• Ground beef

  80% lean meat / 20% fat, raw

  16 oz or 454g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  3 ½ cup or 840g

• Chili powder

  Spices

  1 ½ tsp or 4g

• Kidney beans

  All types, mature seeds, canned

  ½ cup or 128g

• Pepper

  Spices, black

  1 dash or 0.1g

• Cheddar cheese

  1 cup, shredded or 113g

• Sour cream

  Reduced fat, cultured

  1 cup or 242g

Directions

1. Heat a large saucepan over medium heat and spray with oil. Add the chopped onion, celery, and red pepper. Cook, stirring often, for about 4 minutes until soft, then transfer to a plate.
2. Add the ground beef to the pan. Cook, stirring often with a wooden spoon to break up the lumps, for about 4 minutes until browned.
3. Return the vegetables to the pan. Stir in the tomatoes and chili powder. If the mixture is too thick, add a little water. Cover and bring to a boil, then reduce the heat to low and simmer, covered, for 20 minutes. Stir in the beans and season with freshly ground black pepper.
4. Divide the chili between bowls. Top with cheese and sour cream to serve.