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Two-Bean Chili

Prepare this chili in advance, and bring a bowl to work for a filling, weekday lunch.

8, 1 1/2 cup servings
1 pound ground beef
1 onion (diced)
2 stalks celery (diced)
2 carrots (diced)
4 cloves garlic (minced)
1 teaspoon cumin (ground)
1 teaspoon oregano
1 teaspoon coriander
1 1/2 teaspoons chili powder
1 can diced tomatoes
2 cans tomato sauce
2 cups water
1 can black beans (drained)
1 can kidney beans
1 cup sweet potato (raw, grated)
1/2 cup green pepper (chopped)
1 small zucchini (or summer squash, chopped)
salt and pepper (to taste)
  1. Brown the ground beef, onion, celery, carrots, and garlic in a large saucepan. Drain and rinse to reduce the fat content.
  2. Add the rest of the ingredients, except for the salt and pepper. Mix well and add water if the chili is too thick. 
  3. Cook for about 10 minutes until the vegetables are cooked and the flavor has blended. Season with salt and pepper if needed.
  • For a well-rounded meal, serve with a garden salad and whole wheat bread.
  • You can substitute other ground meat or meat substitute in this recipe as needed. Try it with ground turkey, chicken, or bison, or with reconstituted textured vegetable protein.
  • Leftover chili stores well. Eat within 2-3 days. Alternatively, freeze leftovers in individual or double portions for a quick microwave meal. When reheating leftover chili, bring it to a boil.
Meal Type: Lunch, Dinner
Category: Kid-Friendly
Food group: Vegetables, Protein
Season: Winter, Fall