In the Winter I like to eat warm dishes because it’s comforting.  Sometimes I made some changes such as removing the meat and replacing it with green lentils instead, it is up to you to adapt the recipe as you wish or your taste.

INGREDIENTS

1 red bell pepper, cut into 1/2-inch (1cm ) squares
1 onion, chopped
4 cloves garlic, chopped
3 tablespoons ( 45 ml ) vegetable oil
1 lb ( 454 g ) ground beef
1/4 cup ( 60ml ) chilli powder
2 teaspoons ( 10 ml ) ground coriander
1 teaspoon ( 5 ml ) ground cumin
1 teaspoon ( 5 ml ) ground ginger
1 pinch cayenne ( optional )
3 tablespoons  ( 45 ml ) molasses
3 tablespoons ( 45 ml ) ketchup
2 tablespoons ( 30 ml ) Dijon mustard
2 tablespoons ( 30 ml ) red wine vinegar
1 can ( 28 oz/796ml ) crushed tomatoes
1 can ( 19 oz/540 ml ) red kidney beans
Salt and pepper
1 tablespoon ( 15 ml ) whole-grain mustard

PREPARATION

In a Dutch oven or large pot over medium heat, soften the bell pepper, onion, and garlic in the oil. Add the meat and brown. Add the spices and cook for 2 minutes. Add the molasses and ketchup and cook for 2 minutes. Add the Dijon mustard, vinegar, tomatoes, and beans.

Lower the heat and simmer for 45 minutes. Season with salt and pepper. Remove from the heat and stir in the whole-grain mustard.

Preparation: 15 min
Cooking: 1 hour
Servings: 4
Freezes

Have a great week,
Gaétane
www.gaetaneferland.com

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