Notomato Chili
  • 2 cups ground beef (450g)
  • 2 cups roasted red peppers (350g)
  • 1 onion (125g)
  • 1.5 tsp garlic (8g)
  • 1 tsp fresh oregano, chopped (5g)
  • 1 chopped peeled green pepper (100g)
  • 1/4 cup frozen corn niblets (50g)
  • 1/2 tsp salt (3g)
SPECIAL CONSIDERATIONS:
Chef Quidenay promises you won't miss tomatoes at all in this one. Your significant other will not miss the beans. Win-win for everyone!
 Nutritional information 
3/4 cup (200g)
 Phosphorus (mg) 232 
 Potassium (mg) 507 
 Sodium (mg) 277 
 Protein (g) 21.3 
 Sugar (g) 4.7 
 Carbohydrates (g) 10.0 
 Water (mL) 179 
 Fibre (g) 2.5 
 Calories 171 
STEP 1: Heat up the oil in a cook pot, brown the meat while breaking it up.
STEP 2: Meanwhile, grind the roasted red peppers, onion, garlic and oregano in a blender. You may need to add a little water so that the vegetables don't jam.
STEP 3: Add the liquefied vegetable mixture to the browned meat.
STEP 4: Add the coarsely chopped peeled green pepper.
STEP 5: Add the niblets.
STEP 5: Serve with chunky bread.