Chili with a Surprising Ingredient

If you are someone that finds it hard to get in your adequate daily vegetable intake… Look no further. This chili has the taste you love with increased fiber, beta-carotene and vitamin C (both antioxidants and immune boosters) from carrots! I use carrots in chili, spaghetti sauce, stews, and soups as an easy way to improve nutrition without altering the taste significantly. Pro tip: get a hand held mandoline to shave the carrots down to super thin slices or if you don’t have that you can buy pre-shredded carrots. I also use 1/2 turkey & 1/2 beef to reduce the saturated fat in the recipe ( esp. important for anyone watching their cholesterol).

Chili with a Surprising Ingredient

Servings: 8; Prep Time: 1 hour

Ingredients:

• 1 lb ground turkey

• 1 lb ground beef

• 2 14 oz cans crushed tomatoes

• 1 14 oz can diced tomatoes

• 1 onion, diced

• 1 green bell pepper, diced

• 1 poblano pepper, diced

• 2 anaheim chile peppers, diced (can another 1/2 bell pepper + 1 poblano if you cannot find anaheim)

• 2 garlic cloves, minced

• 4 large carrots

• 2 tbsp olive oil

• 4 tbsp chili powder

• 1 tsp crushed red pepper

• 2 tsp salt (more to taste)

• cracked black pepper

• 2 cups low sodium chicken broth

• 1 14 oz can pinto beans

• 1 14 oz can dark red kidney beans

Instructions:

1. Get out large heavy bottomed dutch oven or pot. Place on stove and heat on medium.

2. Add ground beef and turkey as well as 1/2 tsp salt and cracked black pepper. Cook all the way through, set aside.

3. Place diced veggies (other than carrots and garlic) in a large bowl.

4. Get out mandoline and finely slice carrots onto a large cutting board. Place carrots into the bowl.

5. Reheat dutch oven on medium and and add olive oil.

6. Add all veggies except for garlic. Add another 1/2 tsp salt. Cook for about 7 minutes until everything is softened.

7. Add garlic and cook for another 2 minutes.

8. Add all canned tomatoes. Cook for another 5-7 minutes.

9. Add broth and bring to boil. Add chili powder, rest of salt, and crushed red pepper. Once at a boil turn to a simmer and let cook for 30-40 minutes.

10. Add beans and a little more broth if needed (need to always have some liquid in the pot to prevent burning/drying out).

11. Cook for another 5 minutes.

12. Add ground meat. Cook for another 2 minutes.

13. Taste and season accordingly.

14. Serve with greek yogurt and sliced avocado.