My Good and Healthy Chili

Serves 8

• 1 tablespoon canola oil
• 1 pound ground beef
• 1 pound ground turkey
• 1 15 ounce can black beans, drained and rinsed
• 1 15 ounce can white beans, drained and rinsed
• 1 large onion, chopped
• 1 large red or green pepper, chopped
• 2 stalks celery, chopped
• 2 medium zucchini squash, diced
• 1 bottle dark beer
• 1 28 ounce can crushed tomatoes
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 2 teaspoons chili powder
• 2 teaspoons cumin
• 1 teaspoon dried basil
• 1 teaspoon garlic powder
• 1/2 teaspoon crushed red pepper flakes
• shredded cheese, for garnish

Directions

Heat the oil in a large, heavy pot over medium high heat. Add the beef and turkey to the pan together, Season with half the salt and pepper, and cook until browned and some yummy brown bits are sticking to your pan. Remove the browned meat from the pan, draining all but 2 tablespoons of fat from the pan.

Return the pan to the heat and add the onion, pepper and celery. Season with the remaining salt and black pepper. Cook until the vegetables have softened, about 5 minutes. Add the zucchini and cook for another 2 minutes.

Return the browned meat to the pan with the vegetables. Pour in the beer and stir to deglaze the yummy bits from the bottom of the pan. Add the crushed tomatoes and the remaining seasonings. Bring the chili to a boil and then reduce to simmer. Cover the pot and cook for another 2 hours, stirring occasionally to be sure the chili isn't sticking to the pan. Be sure to taste and adjust the seasonings as needed.

Serve with your favorite garnishes.