Extra Healthy Chili

Here is my latest healthy take on chili...

1/2 pound ground beef

1 whole onion, chopped (2 if small)

1 small (or 1/2 large) green bell pepper, chopped

1/4 large red bell pepper, chopped (optional)

2-4 cloves garlic

2-4 carrots, thinly sliced , chopped or grated

2 15 oz cans diced tomatoes (with basil garlic oregano or plain)

1 15 oz can tomato sauce

1 can dark red kidney beans

1 can light red kidney beans

2 cans black beans

1 can cannelini beans (aka white kidney beans)

1 can chickpeas (aka garbanzo beans)

2-4 cups of water

1 tsp black pepper

1/4 tsp ground red pepper (more if you want it spicy)

1 tsp oregano

2 tsp cumin

2 Tbsp chili powder

Brown ground beef, add one at a time all the vegetables allowing each to cook a few minutes before the next addition. Then add all liquids, beans and spices. Cook a bout 2 hours.

Notes:

You can make with just kidney beans if you want a more traditional version or any combination you like/have on hand.

I use some low sodium tomato products and some regular so I don't change the flavor too much, and rinse the beans to lower the sodium content and make it healthier.

If you want the nutrition without changing the texture or look, grate or shred (or use food processor) the carrots before cooking. The flavor doesn't stand out so that's not an issue (probably makes it a little sweeter tasting). Definitely adds lots of vitamins though.

Make a pot on Sunday and eat leftovers all week.

I serve the leftovers with grated cheddar cheese on the top of the already reheated bowl of chili and let it melt on top... yummy!