Hot and spicy chili enjoyed on a cool day. Yummy!! This chili is not only a great comfort food but you can also feel good about eating it with all the vegetables and beans full of dietary fiber, protein and vitamins and minerals. Here I use a can with a variety of beans but if you have a favorite bean just substitute. Delicious!!

SERVES 4-6

INGREDIENTS

1  tbsp of olive oil
1  onion, large, chopped roughly
1  carrot, large, diced into medium cubes
3  garlic cloves, chopped
1  pound lean ground beef (approximately 500 grams)
1  can diced tomatoes (28 oz liq or 796 mL)
2  tbs tomato paste
2  tsp oregano, dry
2  tbsp chipotle pepper with adobe sauce, cut into small pieces
1  tbsp brown sugar
1  can 6 bean medley (19 oz liq or 540 mL)
½ red pepper, diced
½ yellow pepper, diced
½ juice of a lime
1  cup cheddar cheese, shredded
2  green onions, thinly sliced for garnish
    salt and freshly ground black pepper


Heat oil in a large pot to medium heat, add onion, carrot and garlic. Season with salt and pepper. Cook it for 5-7 minutes, until onion is translucent stirring every few minutes.

Add ground beef, season it with salt and pepper,  and sauté everything for 5-7 minutes or until cooked. Stir mixture every few minutes.

Add the can of diced tomatoes, tomato paste, oregano, chipotle pepper with adobe sauce and brown sugar. Bring it to a simmer, lower the heat to minimum, cover the pot with a lid and simmer everything for 20-30 minutes until everything comes together.

Rinse caned beans, add to the pot. Gently incorporate them. They are cooked and may easily fall a part. After 2 minutes add red and yellow peppers and also gently incorporate them. Add lime juice. Cover pot with a lid and cook chili for another 4 minutes.

Serve. Garnish with a little bit of cheddar cheese and green onions. Enjoy!