Veal Chili

Ingredients

• 900 g (2 lb) Québec Veal cubes
• 1 can (796 ml) diced tomatoes
• 310 ml (1 1/4 cups) tomato coulis
• 30 ml (2 tbsp) mild smoked paprika
• 15 ml (1 tbsp) chili powder
• 5 ml (1 tsp) cumin
• 5 ml (1 tsp) ground coriander
• 310 ml (1 1/4 cups) beef broth
• 3 bell pepper halves of various colors, diced
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 15 ml (1 tbsp) minced garlic
• Salt and pepper to taste
• 30 ml (2 tbsp) olive oil
• 1 can (540 ml) kidney beans, rinsed and rained
• 250 ml (1 cup) corn kernels

Preparation

1. In a large slow cooker, combine diced tomatoes with coulis, spices, broth, peppers, onion, carrots, celery and garlic. Season with salt and pepper.
2. Heat oil in a frying pan over medium heat. Brown veal cubes for 2 to 3 minutes, stirring constantly.
3. Place veal cubes in slow cooker and stir.
4. Cover and cook on low for 4 to 5 hours, until veal flakes easily with a fork.
5. Add beans and corn to slow cooker, then stir. Cover and continue cooking for 30 minutes. 

Photo credit: Pratico-Pratiques