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Check out other heart healthy recipes from the Basecamp Kitchen.

(Serves 4-6)

¼ cup olive oil

2 medium-large onions, diced (about 4 cups)

1-2 green bell peppers, diced

1 tablespoon crushed fresh garlic

2 tablespoons chili powder

2 teaspoons ground cumin

1 teaspoon oregano

1 fat tablespoon honey

2 teaspoons salt (or go lightly if needed)

1 teaspoon freshly ground pepper

1 can (28 ounces) petit diced or crushed tomatoes. Use low sodium options if needed.

3-4 cups cooked beans (15-oz can is about 1 1/2-cups drained beans) Use low sodium options if needed. Or make from scratch, soaking overnight and boiling until soft.

2-4 cups diced, minced or shredded cooked, lean meat

½-1 cup chopped cilantro, if available

Heat oil in 4-6 quart heavy pot over medium high heat and sauté onions briskly for 5 minutes, then add peppers and cook for 5 more minutes, or until both are softened. Stir in garlic and seasonings and cook another few minutes. (If you would like to add a few cups of cooked meat or a pound of raw, lean meat, this is the time to stir that in).

Drain and rinse canned beans. Add tomatoes and beans to vegetable mixture. Bring to a simmer and cook very gently, uncovered for about 30 minutes, stirring from time to time. Avoid letting the chili boil. Salt and pepper to taste. Top with cilantro and serve.