Halloween healthy chili

I always make chili and pumpkin pie http://kathyredmonsblog.blogspot.com/2012/05/pumpkin-chiffon-pie.html for Halloween, but this year Phillip wanted pecan pie for his birthday. With plenty of delicious pecan pie   http://kathyredmonsblog.blogspot.com/2005/11/mimois-pecan-pie.html  I only had to whip up some chili. I wanted to make a healthier version, one full of vegetables. If you want to make this lower cal, you could substitute ground turkey for the ground sirloin. I chop all my vegetables in the food processor which really makes this go fast. If you don't have a food processor, just grate the carrot and zucchini.

Serves 8

1/2-1 lb ground sirloin (90% lean) 

3 fat garlic cloves, papery husks removed

2-3 carrots, in chunks

1 zucchini, in chunks

1 red pepper or banana pepper in chunks

1 onion, in chunks

1 can rotel

1 can tomato paste

1 can tomato sauce

1 can crushed tomatoes

1-2 cans red beans drained ( use 2 cans if you only used 1/2 lb of meat)

2 tsp smoked paprika

1 tbl sweet paprika

1/2 tsp cumin powder

1 tbl chili powder

Salt, pepper

1 tsp Mexican oregano

1 cup water + 1 chichen bouillion cube or 1 can beef broth if you use turkey 

Brown meat over medium high heat, season with salt, pepper, some chili powder and smoked paprika.

While meat is browning, mince garlic in food processor.  Add carrots and mince fine. Add zucchini and mince fine. Add onions and peppers and chop coarsely.  Add all vegetables to meat and saute, seasoning with salt, pepper, some more of the spices.  Now add tomato products and beans. Taste and add more of the spices. Rince out your food processor with water and add to the chili along with the boullion cube. Bring to a boil, reduce to a simmer, and let cook, partially covered for 1 hour, stirring occasionally. Taste and adjust seasonings.