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2 lb (1000 g) ground pork
3 peppers (any combination of red, yellow and green) diced
1 large onion, diced
2 cloves garlic, minced
1 8 oz/250 gm white mushrooms, sliced
2 28 oz (796 mL) cans diced tomatoes
1 14 oz (396 mL) can of tomato sauce
1 cup (250 mL) beef broth
1 tsp (5 mL) turmeric
1 tbsp (15 mL) chili powder
1 envelope chili seasoning
4 19 oz (540 mL) cans red kidney beans


Add ground pork to large pot with 2 tbsp vegetable oil. Scramble fry until no longer pink. Stir in onions, garlic, peppers, and mushrooms; stir until soft. Add canned tomatoes, tomato sauce, beef broth, spices, and kidney beans. Stir to combine and bring to boil, reduce to simmer and allowed to cook for one and a half to two hours.

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