Recipe: Super Beef, Bean & Veggie Chili

I make this a little differently each time, just depending on what I have in the fridge and pantry. This is a super easy meal to make, and it freezes well so I usually make a huge pot. I like it over rice, which also helps 'stretch' the meal.

I dislike kidney beans, so I don't use them. Instead, I choose mixed beans for variety and/or black beans, which I love. I am not concerned with 'authentic' ingredients - this is a quick & dirty healthy fridge-cleaner recipe. Vary the veggies as you like!

Ingredients:

• 1 package of lean ground beef (varies in size, usually a pound or so - whatever is on hand)
• 1-2 medium yellow onions, coarsely chopped
• 3 cloves of diced garlic
  
• ~3-4 cups chopped mixed veggies, i.e.: zucchini, mushrooms, cauliflower, carrots - whatever needs to be used up soon. If my cherry tomatoes are starting to get wrinkly, I add them in too.
  
• Diced tomatoes - 1 can (796 mL)
  
• Crushed tomatoes - 1 can (796 mL)
• 1 1/2 cups or so of cheap salsa, if available
  
• Mixed beans - 1 can, i.e. 'six bean blend' (540 ML)
• Black beans - 1 can (540 mL)
• Corn niblets - 1 can (341 mL)
  
• Cayenne pepper, chili powder, tex-mex spice and/or black pepper & salt to taste

Directions:

1. In a large, heavy-bottomed saucepan or stew pot, brown beef over medium-high heat until no longer pink; drain fat (I usually use a metal colander so that I can rinse the cooked beef with a little water, and put the beef aside for step 2. I've also cooked the veggies with the cooked beef in the same pot, and that turned out just fine too.)
2. Saute onions, fresh veggies and garlic in the same pot as you browned the beef until veggies begin to soften
3. Add the cooked beef if you set it aside, and all remaining ingredients
4. Season to taste; simmer about 20 minutes until veggies are soft or cooked to taste. Serve alone or over rice