- 1 1/2 pounds extra lean ground beef
- 1 tablespoon minced garlic, or more to taste
- 1 cup chopped green bell pepper
- 1 cup chopped red onion
- 1 cup chopped carrot
- 1 cup chopped zucchini
- 1 cup chopped celery
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons ground coriander
- 1/4 teaspoon ground black pepper, or to taste
- 1 (28 ounce) can diced tomatoes
- 1 (14 ounce) can whole kernel corn, drained
- 1 (10.75 ounce) can condensed tomato soup
- 1 (4.5 ounce) can sliced mushrooms, drained
- 1/4 cup barbeque sauce
- 1 package taco seasoning mix, or to taste
- 1 (19 ounce) can black beans, drained and rinsed
- 1 (19 ounce) can garbanzo beans, drained and rinsed
- 1 (19 ounce) can red kidney beans, drained and rinsed
- 1 (15 ounce) can baked beans in tomato sauce
- 1/2 cup chopped fresh cilantro, or to taste
- 1 tablespoon lime juice
- Cook and stir ground beef and garlic in a large non-stick pot over medium-high heat until beef is no longer pink, about 10 minutes. Stir bell pepper, red onion, carrot, zucchini, and celery into beef mixture; cook and stir until vegetables soften, about 5 minutes.
- Stir cumin, chili powder, oregano, coriander, and black pepper into beef mixture; cook for 1 minute. Stir tomatoes, corn, tomato soup, mushrooms, barbecue sauce, and taco seasoning into chili; bring to a boil. Reduce heat to low; cover and simmer, stirring occasionally, for 20 minutes.
- Stir black beans, garbanzo beans, kidney beans, and baked beans into chili; simmer until heated through, about 15 minutes. Remove chili from heat; stir in cilantro and lime juice.
04/03/2018
recipepes.com
Grey Cup Chili, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
