Grey Cup Chili

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Hearty three-bean chili with vegetables. Served with thick slices of garlic bread, it's a Grey Cup party staple.

Submitted by LINDA BAKER
Published on February 26, 2020
Prep Time:
30 mins
Cook Time:
55 mins
Total Time:
1 hr 25 mins
Servings:
10
Yield:
20 cups
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Ingredients

Original recipe (1X) yields 10 servings

  • 1 ½ pounds extra lean ground beef

  • 1 tablespoon minced garlic, or more to taste

  • 1 cup chopped green bell pepper

  • 1 cup chopped red onion

  • 1 cup chopped carrot

  • 1 cup chopped zucchini

  • 1 cup chopped celery

  • 1 tablespoon ground cumin

  • 1 tablespoon chili powder

  • 1 ½ teaspoons dried oregano

  • 1 ½ teaspoons ground coriander

  • ¼ teaspoon ground black pepper, or to taste

  • 1 (28 ounce) can diced tomatoes

  • 1 (14 ounce) can whole kernel corn, drained

  • 1 (10.75 ounce) can condensed tomato soup

  • 1 (4.5 ounce) can sliced mushrooms, drained

  • ¼ cup barbeque sauce

  • 1 package taco seasoning mix, or to taste

  • 1 (19 ounce) can black beans, drained and rinsed

  • 1 (19 ounce) can garbanzo beans, drained and rinsed

  • 1 (19 ounce) can red kidney beans, drained and rinsed

  • 1 (15 ounce) can baked beans in tomato sauce

  • ½ cup chopped fresh cilantro, or to taste

  • 1 tablespoon lime juice

Directions

  1. Cook and stir ground beef and garlic in a large non-stick pot over medium-high heat until beef is no longer pink, about 10 minutes. Stir bell pepper, red onion, carrot, zucchini, and celery into beef mixture; cook and stir until vegetables soften, about 5 minutes.

  2. Stir cumin, chili powder, oregano, coriander, and black pepper into beef mixture; cook for 1 minute. Stir tomatoes, corn, tomato soup, mushrooms, barbecue sauce, and taco seasoning into chili; bring to a boil. Reduce heat to low; cover and simmer, stirring occasionally, for 20 minutes.

  3. Stir black beans, garbanzo beans, kidney beans, and baked beans into chili; simmer until heated through, about 15 minutes. Remove chili from heat; stir in cilantro and lime juice.

Cook's Note:

If you can, make this chili one day before you want to serve it. It thickens as it sits overnight and tastes even better the next day.

Nutrition Facts (per serving)

467 Calories
12g Fat
63g Carbs
29g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 467
% Daily Value *
Total Fat 12g 15%
Saturated Fat 4g 21%
Cholesterol 47mg 16%
Sodium 1488mg 65%
Total Carbohydrate 63g 23%
Dietary Fiber 15g 53%
Total Sugars 13g
Protein 29g 57%
Vitamin C 44mg 49%
Calcium 138mg 11%
Iron 8mg 43%
Potassium 980mg 21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.