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Pro-tip: This chili also makes for a super easy topping on some of your favorite comfort foods. If you boil the chili without a lid then it will thicken up nicely, making it a yummy topping for baked potatoes, nachos or french fries.

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Ingredients

1 lb. ground beef
1/2 white or yellow onion, diced
1/2 green bell pepper, diced
2 T garlic, minced
4 oz. white mushrooms
1 can black beans, drained
1 can kidney beans, drained
2 T chili powder
1/2 T cumin
1/4 tsp cayenne pepper (optional)
46 oz. tomato juice
Salt and pepper to taste

Directions

1. Place ground beef in a large pot or Dutch oven over medium heat. Cook until browned, and then drain off the excess fat.

2. Add onion, bell pepper, garlic, mushrooms and beans. Cook until vegetables begin to soften, 4-5 minutes, stirring occasionally. Then add the chili powder, cumin, and cayenne pepper (if desired). 
(Pro-tip: Don't like some of those veggies? No problem! Omit the vegetables if you want - but honestly, they make chili super awesome. And as your dietitian, I encourage you to eat more vegetables!!)

3. Add tomato juice to mixture and bring to a boil. Cover with a heavy lid and simmer for 1 hour, stirring occasionally.

​4. Serve with your favorite toppings, like sour cream, chopped green onions, shredded cheese, or tortilla chips.

Yield: 6-8 servings

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Pro-tip: If storing chili in the refrigerator, use within 3-4 days for best quality. Soups will hold in the freezer for up to 6 months.
​I am of the opinion that all soups, including chili, taste better after it has hung out in the fridge for at least 1 full day!!

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