This chili has vegetables added – stealth health for kids. It works for lunches, snacks as well as for dinner. In our house, this delicious leftover is used in the morning for chili cheese omelets. - Dr. Paul
2 Tbsp. olive oil
2 large onion
4 cloves garlic
2 red bell peppers
1 cup shredded carrot
1 cup chopped broccoli
2-3 lbs. ground meat – can be all-organic beef or any combination of beef, ground turkey, and/or pork
1 6 oz. can tomato paste
1/2 tsp. ground cumin
1 tsp. chili powder (add more or less to taste)
Sea salt and pepper to taste
Two 28 oz. cans diced tomatoes or 6 fresh tomatoes
Two 15 oz. cans of kidney beans
1 cup water
1\8 cup red wine vinegar
Optional: Raw cheddar cheese (available at Trader Joe’s)
- Heat oil over low-medium heat.
- Add onion, garlic, bell pepper, carrot, and broccoli.
- Cook, stirring occasionally,12 to 15 minutes.
- Add the meat, increase heat, and stir meat up with spoon, cooking 8-10 minutes.
- Add tomato paste, cumin, chili powder, salt and pepper; cook, stirring for 2 minutes.
- Add tomatoes, beans, and 1 cup water and bring to a boil.
- Reduce heat and simmer, stirring occasionally, until slightly thickened, 25-30 minutes or longer.
- Add vinegar.
- Serve with avocado and optional shredded raw cheddar.
- Leftover chili makes a great omelet.