Colorful Chili
Time Required: 30 ( total)

Picture dark purple kidney beans and the bright orange of carrots accented by green leeks.  Spaghetti sauce is used to save time, so make sure to read the label and buy one without any preservatives or sugar, and preferably organic. Make this vegetarian by replacing the ground sirloin with another vegetable such as broccoli.


3 cup(s) kidney beans -- cooked; or 1 1/2 c. dry
1 hamhock -- only if cooking beans yourself
8 whole carrots -- medium sized; chopped 1/2" pieces
2 leek(s) -- chopped 1/2" pieces; use only half of green stalks
2 tsp thyme
3 garlic clove(s) -- crushed
2 lb(s) ground sirloin
1 tbsp chili powder
1 cup(s) corn
24 oz(s) spaghetti sauce -- organic if possible


Prep Work:  Cook dry kidney beans if not using canned. Place beans and ham hock in slow cooker covered with 2” of water.  Cook on high until done; approx. 6 hrs. (Soaked beans will be done more quickly.)  Chop carrots and leeks; store together.

1.  Saute leeks and carrots with frying oil in skillet until carrots can be pierced with a fork, approx.6-7 min.

2.  Place ground meat in chili cooking pot and brown on medium heat until no longer pink.  Add thyme, garlic, 1 1/2 tsp salt and 1 tsp. pepper.

3.  If using beans from a crock pot, remove ham hock and pour out liquid until it is even with level of the beans.  Add beans with remaining liquid to meat in pot.  For canned beans drain the liquid first and add 1 1/2 c. water or broth.

4.  Add carrots and leek mixture from skillet, chili powder, corn and spaghetti sauce to chili pot with meat and beans.

5.  Add water or broth as needed for consistency.  Add 1 tsp. each salt and pepper, then increase according to taste.  Top bowls with dollop of sour cream or plain yogurt and some shredded cheese.

Serving Suggestion:  Whole grain bread sliced, buttered, and wrapped in tinfoil to warm in the oven while cooking chili.

OTL 2010

“Legumes — a class of vegetables that includes beans, peas and lentils — are among the most versatile and nutritious foods available. Legumes are typically low in fat, contain no cholesterol, and are high in folate, potassium, iron and magnesium. They also contain beneficial fats and soluble and insoluble fiber. A good source of protein, legumes can be a healthy substitute for meat, which has more fat and cholesterol.”


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