It is chili season again! Beans are a great source of protein and fiber while low in fat and calories. This recipe has coffee and cinnamon in it. Super yummy!

Servings: 3-4

Preparation Time: 10 minutes

Cook time: 50 minutes

Total time: 60 minutes

Ingredients:

4 15.5 oz. cans of Kidney Beans

2 lbs. of ground chuck

1 cup of chopped onion

4 cloves of garlic minced

1 cup of diced carrots

6 cups of chicken broth

2 tablespoons of tomato paste

1 cup of tomato pure

½ cup of black coffee

3 tablespoons of olive oil

1 teaspoon of salt

1 teaspoon of cinnamon

1 teaspoon of black pepper

1 cup of jalapeno slices to garnish

1 cup of radish slices to garnish

1 cup of scallion slices to garnish

1 cup of tomatillo slices to garnish

1 bag of chips

Directions:

1-In large pots add the olive oil, onion, carrots, and garlic and sauté until tender over medium high heat about 7-10 minutes.

2-Add in the ground beef and cook until brown about 5 minutes.

3- Add in the chicken broth, tomato sauce, coffee, tomato paste, kidney beans, cinnamon, salt and pepper.

4- Bring to a boil and reduce to a simmer until it starts to thicken about 30-40 minutes.

6-Top your chili bowls with jalapeno, radish, tomatillo, scallion slices and chips!

Enjoy!