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Prep Time
15 mins
Total Time
1 h 15 m
Serves
6

Ingredients

2 tbsp
olive oil, divided
30 mL
1
onion, diced
2
celery stalks, diced
1
eggplant, diced into ½-in. (1-cm) cubes
3
garlic cloves, finely chopped
2
jalapeños, seeded and finely chopped
1 lb
lean ground beef
500 g
3 tbsp
chili powder
45 mL
2 tbsp
ground cumin
30 mL
½ tsp
pepper
2 mL
¼ tsp
salt
1 mL
1 can
diced tomatoes (796 mL)
1 can
no-sodium kidney beans, drained and rinsed (540 mL)
2 cups
no-sodium beef broth (500 mL)

Method

Step 1

Heat 1 tbsp (15 mL) oil in large saucepan over medium heat. Add onion and celery; cook 4 to 5 min., until onion begins to brown. Stir in eggplant; cook 4 min., or until golden. Add garlic and jalapeños, stir through 1 min. Transfer vegetables to bowl. Set aside.

Step 2

Add remaining 1 tbsp (15 mL) oil to saucepan over medium heat. Add ground beef and cook 5 min., or until no longer pink, breaking up pieces with a wooden spoon. Drain fat from saucepan. Mix chili powder, cumin, pepper and salt into meat. Add tomatoes, kidney beans, broth and cooked vegetables. Bring just to a boil over high heat then reduce to a simmer; cook 45 min., or until sauce reduces and thickens.

Step 3

Serve bowls of chili topped with shredded Cheddar cheese, sour cream and sliced green onions, if desired.

Tips

For a flavour switch, substitute equal amount of ground turkey for the ground beef and add 1 tsp (5 mL) smoked paprika along with the other spices.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (⅙ recipe):
Calories:
330
Fat:
14 g
Saturated Fat:
4 g
Carbs:
31 g
Fibre:
14 g
Sugar:
9 g
Cholesterol:
45 mg
Protein:
26 g
Sodium:
620 mg
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