|1 lb||lean ground beef, chicken or turkey||454 g|
|1||green pepper, seeded and chopped||1|
|1 tbsp||chili powder||15 mL|
|2||19 oz / 540 mL cans of chili-style stewed tomatoes||2|
|1||19 oz/ 540 mL can of red kidney beans, drained||1|
|1||6 oz/ 156 mL can of tomato paste||1|
In a large saucepan, or Dutch oven, cook and break up the meat over medium-high heat until no longer pink. Add onion, green pepper and chili powder and continue to cook, stirring occasionally until the vegetables are tender. Stir in tomatoes and bring to a simmer. Add the beans and tomato paste. Reduce the heat to medium and simmer for 10 minutes.
Chili makes a great topping on baked potato along with some grated cheddar cheese. Place 1/2 cup (125 mL) of chili along the lower half of a large flour tortilla. Sprinkle with 1/4 cup of grated cheddar or Monterey Jack cheese. Roll up, tucking in the sides. Place on a baking sheet and bake in a preheated 400 F (200 C) oven for 10-12 minutes until the tortilla is crisp and light golden. Serve with light sour cream.
BEANS help build and better baby. They contain folate (folic acid), B-vitamins, great for women before and during pregnancy to reduce the risks of neural tube defects in the development and growth of their babies.