Cheree's Chunky Chili

1 lb Lean Ground Beef
1 pkg Carroll Shelby's Chili Kit Mix
2 cans Red Kidney Beans
1 can Black Beans
1 can Pinto Beans
1 can White Beans
2 cans Chili Beans
3 cups Fresh Tomato, diced or chopped, with juices
1 Onion, diced finely
2 Zucchini, diced in cubes
2 Large Potatoes, diced in cubes
3 Carrots, diced
1 Sweet Red Pepper, diced
1 tbl Olive Oil
1 tsp Minced Garlic
1 tsp Black Pepper
4 cups Water

I don't usually have chili seasonings on hand, so I use a mix. But I'm going to change that on my next shopping trip to save on the high amount of sodium in packaged products! Also, add the masa flour about 10 minutes before serving, so that you have that nice corn flavor without it becoming too thick.

Chop all veggies into similar shape & size. Put onions aside. Saute the other veggies in a skillet with olive oil until tender and remove to a bowl. Cook ground beef with onion until ready to add to pot. Add garlic in last 5 minutes of cooking, being careful not to let it burn. Drain all of the canned beans well and rinse in a collander. Add all ingredients to the pot and simmer on low for a minimum of 2 hours, or until the flavors marry with each other. It is recommended that this chili simmer all day on the stovetop or save energy and put it in your crockpot for the day! When ready, you can add condiments of your choosing - sour cream, olives, grated cheese, etc. Enjoy!

Serving Size: Makes 8 large bowls of Chili

Number of Servings: 8

Recipe submitted by SparkPeople user TIMBER061.