Chili

I began making chili back in 2004 when I started the South Beach way of eating. This is a favorite of mine because it's easy to make, healthy, and left-overs are freezable for later. Oh, and it's delicious!

Ingredients:

1 14.5oz can diced tomatoes (all natural-no sugar/salt added)
1 30oz can tomato puree (all natural-no sugar/salt added)
1 14.5oz can corn (all natural-no sugar/salt added)
1 14.5oz can red kidney beans
1 14.5oz can black beans
3/4 cup chopped celery
1/2 white onion, chopped
2 garlic cloves, chopped
1/2 Serrano pepper, chopped
1 bell pepper, chopped
1 lb lean ground beef
1 pack McCormick hot taco seasoning OR season chili with those individual seasonings as listed on the pack
2% shredded cheddar cheese

Method:

Brown the beef in a saute pan.

As beef is browning, prepare the other ingredients. Mix all of the ingredients except onion into the crock pot set at high.

Strain and rinse beef. Add to crock pot. Stir.

Rinse saute pan and add chopped onions. Saute onions until aroma rises and slightly browned. Add to chili, and stir.

Put the lid on the crock pot and let cook on high for about 2.5 hours (or low for 4 hours).

Stir every 30 minutes.

Serve chili with cheese sprinkled on top to taste.

We just enjoyed this chili yesterday... It was the perfect lunch for this winter weather!