• 2 pounds of lean ground meat (turkey, beef or chicken)
• 3 cups red, green, yellow, orange bell peppers
• 1 cup celery
• 1 can black beans
• 1 can kidney beans
• 1 8 oz can green chilies
• 6-8 Roma Tomatoes
• 1 can chicken broth
• 2 6 oz can tomato paste
• Season to taste with (bouillon (I usually use 4 cubes), chili powder, Greek seasoning)
• Splenda (just enough to knock the tart from the tomato paste out)
• 2 tbs olive oil
Directions
Brown the ground meat and chopped veggies (not the tomatoes yet). Drain. Add black and kidney beans, green chilies, broth, fresh tomatoes and tomato paste. Season to taste with bouillon, chili powder, olive oil, cayenne pepper, splenda (REMEMBER, just enough to knock the tart from the tomato paste out). Don’t be afraid to give it some KICK. Allow to simmer for 20-30 minutes.