Bowl of chili soup | Heart and Stroke Foundation

Ingredients

• 1 lb (500 g) extra lean ground beef
• 1 tsp (5 mL) canola oil
• 1 onion, finely chopped
• 4 cloves garlic, minced
• 1 jalapeno pepper, seeded and minced
• 1 tbsp (15 mL) chili powder
• 1 tsp (5 mL) dried oregano
• 1 tsp (5 mL) ground cumin
• 1 can (28 oz/796 mL) diced tomatoes (no salt added)
• 1 can (19 oz/540 mL) no salt added red kidney beans, drained and rinsed
• 3 cups (750 mL) sodium reduced vegetable or beef broth
• 1 green bell pepper, chopped