Chili

Ingredients:

1 lb Ground Beef
1 lb Ground Turkey
2 Zucchini, cut in half and sliced widthways
3 carrots, cut in half and sliced widthways
2 onions, diced
1 Green pepper, sliced into 1/2 inch pieces
5 Jalapeno, chopped
2×28 cans tomato sauce
1 28 oz can kidney beans, rinsed and drained
1 Can garbanzo beans, rinsed and drained
2 tbsp chili powder
1 tbsp cayenne pepper
1 tbsp paprika
1 tbsp cinnamon
1 tbsp garlic powder
2 fresh tomatoes

Instructions:

Begin heating up a large saute pan on medium high heat. Add in the meat and break it up well. Once meat is sizzling again, reduce to medium and cook completely. Drain the meat and return to heat. Add in the spices and adjust seasonings as needed.

Prep all the vegetables, then begin heating up the large pot used for the chili on medium high heat. Add in the carrots and cook for about 5 minutes, or until beginning to soften. Add in the onions next, and cook until beginning to soften, then add in the peppers. Cook until seared, then add in the zucchini last and cook slightly.

Once all vegetables have a slight sear and onions are translucent, set heat on medium and combine everything else left as ingredients. Simmer on medium heat for an hour. Optional, but better, once the simmer is over, set on low and simmer for an hour. Serve

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