
Ingredients
1 can diced tomatoes
2 carrots (diced)
1 teaspoon coriander
4 cloves garlic (minced)
2 cups water
2 cans tomato sauce
1 small zucchini (or summer squash, chopped)
1/2 cup green pepper (chopped)
2 stalks celery (diced)
1 teaspoon oregano
11/2 teaspoons chili powder
1 onion (diced)
1 teaspoon cumin (ground)
1 cup sweet potato (raw, grated)
1 can kidney beans
1 can black beans (drained)
1 pound ground beef
Steps
- 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.
U.S. Department of Agriculture. Nutrition.gov Website. Two-Bean Chili. Recipe source: Source University of Minnesota Extension. Available at nutrition.gov/recipes. Access date: 09-05-2024.