This is an easy weeknight chili that you can adapt however you might like. Replace the beef with mushrooms, change up the beans, add more vegetables – it’s flexible. It’s a bit of a cheater with pre-seasoned tomatoes but I do love the Aylmer brand. This is how we had it recently and it was a hit so I’m capturing that version here!
- 1 lb ground beef
- 2 medium onions, finely chopped
- 3 stalks celery, finely chopped
- 1 can navy beans, drained and rinsed a little bit
- 1 cup-ish dried red lentils, rinsed
- 1 540 mL can Aylmer chili-seasoned tomatoes
- 2 cups beef stock
- 1 660 mL jar passatta
- 2 rounded tsps cumin, 1 rounded tsp each ancho chili powder, chili powder, salt and pepper
Sauté the beef, drain if necessary. Add the onions and celery, cook a little and then add everything else. It needs a minimum of 30 minutes to come together and for the lentils to cook. If you can leave it to simmer longer, it gets better but you can also eat it right away and it’s still deelish.
We like it with crushed corn chips and grated cheese, or toasted naan bread – or both!
Home on the Ridge 