top of page


You cant go wrong with chili! 


Jam packed full of so many nutrients and it is so flexible to what ever you want to add and also the amount you want to add! Did you know that beans are among the richest sources of plant proteins? It's also a great source of fibre to not only make you feel full but to help your digestive tract too! 


  • 1lb Ground meat

  • 1 large Onion, diced

  • 1 Bell pepper, chopped

  • 2 cloves Garlic minced

  • 1 tbsp. Cumin

  • 2 tbsp. Chili powder

  • 1 tsp. Black ground pepper

  • 1 tsp. Worcestershire sauce

  • 15-19oz. can Red kidney beans

  • 12oz. can Corn

  • 15-19oz. can Diced tomatoes (don’t drain!)

  • ¾ cup Tomato sauce

  • 1 6oz. can Tomato paste



  1. Cook ground meat until no longer pink.

  2. Stir in onion and bell pepper until onions are slightly translucent.

  3. Add the garlic, spices, and worcestershire and continue to cook for another 3-5 min.

  4. Stir in beans, corn, diced tomatoes, and tomato sauce, and bring to a boil, then reduce heat to low and simmer for 30 min to 2 hours. The longer you let it simmer the better the flavour will be. Thicker chili’s will result if you simmer with no cover but if you want a thinner chili place a cover while it simmers (I simmered with a lid).

  5. Leftovers can be stored in the freezer if you made a big batch!

  6. Enjoy! :)

Created by: Christine Gemmell

Prepared by: Christine Gemmell

bottom of page