1 lb (500g) lean ground beef
1 cup (250 mL) chopped onion
1 clove garlic, crushed
3 cups (750 mL) finely-shredded cabbage
2 cups (500 mL) thinly sliced-celery
1/2 cup (125 mL) chopped sweet green pepper
1 can (28 oz/796 mL) diced tomatoes, undrained
1 can (7.5 oz/213 mL) tomato sauce
1 can (19 oz/540 mL) kidney beans, drained and rinsed
1 tbsp. (15 mL) chili powder
1 tsp (5 mL) dried oregano
1/4 tsp (1 mL) hot pepper sauce
- Cook beef until brown and crumbly In a large, non-stick skillet over medium-high heat. Drain fat and discard. Add onion and garlic; cook for 5 minutes.
- Add cabbage, celery, green pepper, tomatoes with juice, tomato sauce, kidney beans, chili powder, oregano, and hot pepper sauce. Reduce heat to medium-low, cover and simmer, stirring occasionally, for 45 minutes or until vegetables are tender.
Notes: To freeze extra chili, portion it into single-serving plastic containers.