Spooky Chili Stuffed Peppers
With Mazola® Canola Oil
- 1 tbsp of Mazola canola oil
- 1 medium yellow onion, diced
- 2 cloves of garlic, minced
- 1 lb. of lean ground beef
- 2 ½ tbsp of chili powder
- 2 tbsp of ground cumin
- 2 tsp of dried oregano
- 2 tbsp of sugar
- 2 tbsp of tomato paste
- 1 ½ tsp of salt
- ½ tsp of black pepper
- ¼ tsp of cayenne pepper
- 1 ½ cups of beef broth
- 1 (540 ml) can of diced tomatoes
- 1 (549 ml) can of kidney beans, drained and rinsed
- 1 (341 ml) can of corn, drained and rinsed
- 1 (240 ml) can of tomato sauce
- 6 peppers (green, yellow, red and orange)
- Heat canola oil in a large pot over medium high heat. Add diced onions and cook for 5 minutes until softened and transparent.
- Add minced garlic and cook for an additional minute until fragrant.
- Add ground beef and cook for 6-7 minutes, stirring and breaking apart the meat until browned.
- Add the chili powder, cumin, oregano, sugar, salt, pepper and cayenne and mix until well combined.
- Add the broth, diced tomatoes, drained beans, drained corn and tomato sauce and stir to combine.
- Bring to a low boil and reduce heat to medium low and gently simmer uncovered for 30-40 minutes, stirring occasionally.
- While the chilli is cooking, prepare your pepper bowls.
- Wash peppers and thoroughly dry. Carefully slice the face off the peppers, starting just above the stem and working from the stem to the bottom (approx. ⅓ of the pepper). Set aside and clean out the seeds and pith. Using a small paring knife or pumpkin carving tools, cut out various designs from the face of the pepper.
- Repeat with remaining peppers.
- Once your chilli has reduced and thickened, carefully spoon into your pepper bowls, place the face back on top and serve with your favourite garnishes.