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)
- Brown the ground beef, onion, celery, carrots, and garlic in a large saucepan. Drain and rinse to reduce the fat content.
- Add the rest of the ingredients, except for the salt and pepper. Mix well and add water if the chili is too thick.
- 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
Food group: Vegetables, Protein
Season: Winter, Fall