115-ouncecan kidney beans (red or white)with bean juice
115-ouncecan chickpeas or black beanswith bean juice
¼cupfresh cilantro or parsleychopped
Instructions
Add the ground beef to a large, heated pot and begin to brown it.
Stir in onion, bell peppers, and garlic and cook for 1-2 minutes.
Add in the remaining veggies and spices (carrot, zucchini, turmeric, chili powder, cumin, oregano, salt) and cook about 5-7 minutes until vegetables soften.
Pour in the water and both cans of beans (with their juices) and bring the mix to a boil.
Lower the heat and simmer the chili (uncovered) for 30-45 minutes, until it achieves your desired thickness.
Stir in the parsley or cilantro about a minute or two you are ready to serve!
Notes
Nutrition facts based on using chickpeas and kidney beans. Weight Watchers points: 5