2 tbsp olive oil 2 cups diced onions 2 cups diced carrots 2 cups diced zucchini 1 diced yellow pepper 3 tbsp tomato paste 2 tbsp ground cumin 1/2 tsp salt (add more if desired) freshly ground pepper 1 pound ground lean grass beef 1/4 tsp cayenne 2 tbsp dried oregano 2 14.5 oz can organic kidney beans, with the liquid 2 14.5 oz can organic black beans, with the liquid 1 14.5 oz can great northern beans, drained 1 14.5 oz can chickpeas, drained 1 14.5 oz can diced tomatoes
1. In a large dutch oven heat the oil and cook the onions, carrots, zucchini, and pepper over medium heat, stirring occasionally, until they start to soften - about 5-6 minutes.
2. Stir in the tomato paste, salt, pepper, and ground beef and continue cooking about 5 minutes, stirring often.
3. Add the cayenne, oregano all the beans and tomatoes, stir well.
4. Lower the heat to a slow simmer and cook for about 45 minutes until the chili has thickened and the flavors have developed.
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