• 1 tsp olive oil
• - 1 onion, chopped
• - 3 cloves garlic, minced
• - 4 oz 93% lean ground beef (optional)
• - 2 carrots, grated
• - 1 can whole plum tomatoes
• - 1 can light red kidney beans
• - 1 can dark red kidney beans
• - 1 tsp each cayenne pepper, chili powder, cumin
• - 1 bay leaf

1. Place olive oil in a large pot over medium heat
2. Add 3 cloves garlic, minced
3. Add 4 oz 93% lean ground beef (optional) and sautee until brown, about 3 minutes
4. Add 1 onion, chopped
5. Grate carrots over pot and stir all ingredients
6. Add 1 can whole plum tomatoes with liquid, stir and chop with your spatula (there should be big chunks of tomatoes, they will cook down)
7. Add 1 can light red kidney beans, drained
8. Add 1 can dark red kidney beans, drained
9. Add 1 tsp each cayenne pepper, chili powder, cumin
10. Add 1 bay leaf
11. Stir, lower heat to medium low and cook for about 30 minutes, stirring every 10 minutes
12. Remove bay leaf and enjoy!

Here's my latest recipe creation. It's hot and spicy - and very nutritious. It's delicious on its own. Try it with some corn mini muffins as a meal. We had it over 97% fat free kosher beef franks. (yum)