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Two Bean Chili

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pound lean ground beef
1 cup carrot, chopped
cup chopped onion
2 cloves garlic, minced
2 bay leaves
1 can (16 ounce) white beans, drained and rinsed
1 can (16 ounce) black beans, drained and rinsed
1 can (15 ounce) chopped tomatoes, liquid reserved
1 teaspoons chili powder
2 tablespoons lime juice
teaspoon salt


Spray a large pot with vegetable cooking spray. Heat pot over medium-high heat. Add beef. Cook, stirring, until browned, about 5 minutes. Drain off fat. Add carrot and onion to pot. Cook, stirring, until vegetables are tender, about 5 minutes. Add garlic and bay leaves. Cook for 1 minute longer. Add white beans, black beans, tomatoes with liquid, and chili powder to opt. Reduce heat to low. Simmer, stirring occasionally, until mixture thickens, about 25 minutes. Remove bay leaves. Stir in lime juice and salt. Spoon chili into individual serving bowls. Serve immediately.

To freeze: Prepare chili as recipe directs. Cool completely. Place in a rigid plastic container and freeze for up to 3 months. Thaw in the refrigerator.

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