This low glycemic index chili recipe is low on preparation but high on flavour. Fast enough to make even on a rushed week day.
12 oz extra lean ground beef
1 cup chopped onion
1 cup chopped bell pepper
2 stalks celery, chopped
1 1/3 cup canned red kidney beans, drained and rinsed well
1 1/3 cup chicken broth
1 cup salsa
1 tsp cumin
1 tsp chili powder
1 tsp oregano
salt and pepper to taste (but easy on the salt!)
In a large pot, cook ground beef, onion, bell peppers, celery, cumin, chili powder and oregano, over medium heat until the beef is no longer pink (approximately 10 minutes).
Add kidney beans, broth and salsa. Bring to a boil, then reduce to simmer, covered for approximately 15 minutes.