Serving Size: 1-1/2 cup


  • 2 Teaspoon(s) olive oil
  • 2 onions, chopped
  • 6 cloves garlic, minced
  • 8 Ounce(s) 93% lean ground beef (optional)
  • 4 carrots, grated
  • 2 cans whole plum tomatoes
  • 2 cans pinto beans
  • 2 cans dark red kidney beans
  • 2 Teaspoon(s) each cayenne pepper, chili powder, and cumin
  • 2 bay leaves


  1. Place olive oil in a large pot over medium heat.
  2. Add garlic and ground beef (if using); Sauté until brown, about 4 minutes.
  3. Add chopped onion.
  4. Grate carrot over the pot and stir all ingredients.
  5. Add canned tomatoes with liquid. Stir and chop with your spatula (there should be large chunks of tomatoes).
  6. Add cans of drained beans, cayenne pepper, chili powder, cumin, and bay leaves.
  7. Stir and lower heat to medium low. Cook for 45 minutes, stirring every 10 minutes.

Nutritional Info

Traditional Chili
Calories 600
Total Fat 30g
Sodium 2092mg
Total Carbohydrates 55g
Dietary Fiber 12g
Protein 31g

Rehabbed Chili
Calories 296
Total Fat 4g
Sodium 932mg
Total Carbohydrates 46g
Dietary Fiber 14g
Protein 20g