Prep time
20 MIN
Total time
1 H 50 MIN
Serves
4
A comfort food classic! This chili recipe uses a low sodium broth, making it a better choice for your family.

Ingredients

Directions

  1. In large nonstick saucepan,heat oil over medium-high heat; cook beef for 6 to 8 minutes or until browned all over. Pour off any fat and discard.
  2. Reduce heat to medium; stir in onion,green and red peppers,celery,carrot,chili powder,oregano,cumin,salt and pepper. Cook,stirring often,for 7 to 10 minutes or until vegetables are tender-crisp. Stir in tomato paste; cook,stirring constantly,for 2 to 3 minutes or until dark red colour.
  3. Pour in broth, diced tomatoes, and red kidney beans; bring to boil. Reduce heat and simmer, uncovered, for 1 hour or until beef is tender and sauce is thickened. Garnish with cilantro.

Recipe tips

  • Add chorizo sausage with the beef for a spicy kick if desired.
  • Serve with sour cream, shredded cheddar cheese, green onion, jalapeno pepper, garlic cloves, black beans, hot sauce or any of your family’s favourite chili fixings.
  • Additionally, this easy chili recipe can be prepared using ground beef.
  • This chili recipe can also be prepared in a slow cooker. 

Recipe Made With

CAMPBELL’S® 30% Less Sodium Ready to Use Beef Broth

CAMPBELL’S® 30% Less Sodium Ready to Use Beef Broth

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  • Rating by sylvie

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    sylvie g. | December 13, 2015

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