Chili

This is a great chili recipe!  It's loaded with beans and lots of veggies.  It's also got ground beef for the meat-eaters.  I do recommend organic, free-range beef to avoid any added hormones and antibiotics.  And, as always, organic veggies too.  The beans should be dried beans, soaked for at least four hours prior to making the chili.  But, if you do use canned beans, be sure to rinse them well.  Use a large pot, as this recipe makes a lot of chili!

Chili

2 tbsp olive oil
1 onion, chopped
3 garlic cloves, crushed
2 carrots, sliced
3 celery stalks, chopped
1 orange pepper, chopped
1 apple, chopped
2 cups kidney beans
1 cup black beans
2 cups grape tomatoes, halved
1 large tomato, chopped
1 cup water
3 tbsp tomato paste
3 tbsp fresh cilantro
1 tsp coriander
2 tsp cumin
2 tsp red pepper flakes
1 lb lean ground beef

Saute onion and garlic in olive oil over low heat for 3 - 5 minutes.  Add carrots, celery, pepper and apple.  Continue to saute for another five minutes.  Add the beans, tomatoes, water and tomato paste.  Bring to a boil and stir.  Add cilantro, coriander, cumin and red pepper flakes.  Turn heat to low, cover and simmer.  While the chili is simmering, brown the ground beef and drain any excess fat.  Add the beef and continue to simmer for one and a half to 2 hours.