1. Heat 1 tbsp (15 mL) canola oil in Dutch oven over medium-high heat. Working in two batches, brown beef, about 3-4 minutes per batch, stirring frequently.

  2. Meanwhile, in a sauté pan heat remaining 1 tbsp (15 mL) canola oil and cook bell peppers and onions 4 minutes or until onions are soft, stirring frequently. Stir into cooked beef. Add stewed tomatoes, beans, beer, chili powder, cumin, paprika, and bouillon. Bring just to a boil over medium-high heat, reduce heat, cover and simmer 45 minutes.

  3. Serve chili with choice of toppings.


Like most chili recipes, the flavours are more blended if the chili is served the next day. This dish freezes well, too.

Per serving (1 of 8)

Calories 240
Protein 20 g
Sodium 210 mg
Potassium 365 mg
Total fat 8 g
Saturated fat 1.5 g
Cholesterol 45 mg
Carbohydrates 18 g
Fibre 5 g
Sugars 9 g
Added sugars 0 g