Beef Chili Nachos

Bound to be a crowd favourite, these nachos have iron-rich beef as a hunger-curbing protein to help you power up.

• Ready In: 55 mins
• Serves: 4

Ingredients

• 1  lb lean ground beef
• 1  large onion, diced
• 1  large sweet pepper, diced
• 2  tablespoons chili powder
• 1  teaspoon ground cumin
• 796  ml diced tomatoes
• 398  ml tomato sauce
• 540  ml kidney beans
• 1  cup frozen corn
•  nacho chip
•  shredded cheddar cheese
•  sliced green onion

Directions

1. Cook beef, onion, sweet pepper, chili powder and cumin in large saucepan or Dutch oven over medium heat until meat is thoroughly cooked and any liquid has evaporated. Stir in tomatoes, tomato sauce, beans and corn.
2. Cook over medium-high heat until boiling. Reduce heat to medium and simmer covered for 30 minutes or more, stirring occasionally. Spoon some of the chili over nachos arranged on a platter. Top with shredded cheddar cheese, sliced green onion and a dollop of sour cream (if desired).
3. Tip: Chili can also be served over baked potatoes, split soft buns or used to make quesadillas. Any chili leftovers make a great weekday lunch, so make a double batch.