Healthy Chili

by drpaul

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
Avocado (optional)
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.

 

 

 

 

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