For an interesting version of this popular comfort food, try this infusion of the Mexican and Mediterranean cuisines.
This chili includes zucchini and sweet peppers, an excellent source of carotenoids (over 30 different members of the carotenoid family) thought to provide the health benefit of decreasing the risk of certain cancers and eye disease.
Cumin is good for the immune system, extremely helpful with digestion and related problems and is generally considered a boost to overall health.
- 3 tablespoons avocado or light olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 regular or 8 small bell peppers (a mixture of red, orange and yellow), diced
- 2 zucchini, diced
- 1 teaspoon salt
- 1 teaspoon mild or spicy chili powder
- 2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon cinnamon
- 1/2 teaspoon oregano
- 1 28 ounce can crushed tomatoes
- 1 15 ounce black beans
- 1 15 ounce garbanzo beans
- 1 15 ounce can pinto beans
- 2 14.5 ounce cans Swanson’s Chicken Broth
- meatballs (see below)
- fresh cilantro
- plain yogurt
- lime wedges (opt.)
Saute onions and garlic in the oil for 5 minutes. Add peppers and cook 5 minutes. Add zucchini and cook five minutes. Add seasonings and cook 1 minute. Add tomatoes, beans, and meatballs and simmer until vegetables are tender, about 15 minutes.
Serve with lots of fresh cilantro, stir in a heaping tablespoon of plain yoghurt and sprinkle with fresh cilantro.
- 1/2 pound ground beef
- 1/2 pound ground lamb
- 1 large clove garlic
- 1/4 cup finely minced onion
- 1/2 teaspoon cumin
- 1/4 teaspoon cinnamon
- 1/8 teaspoon oregano
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup chopped parsley or cilantro
Roll into 1 inch balls and place on roasting pan. Bake in a 350 degree oven for 15 minutes.