Health Chili

Makes 6-8 servings

2 tablespoons canola oil
1 large yellow onion, finely diced
1 pound extra lean hamburger I leave this out
1 red bell pepper, diced
2 small zucchini, diced
1 (15 oz) can corn kernels, drained
1 (15 oz) can black beans, drained
1 (15 oz) can pinto beans, drained
1 (28 oz) plus 1 (14 oz) can diced tomatoes with juices I put the tomatoes in a blender for just a second because Steve doesn't like tomato chunks
1/2 cup water*
1/4 cup dark brown sugar I usually only add 1 tsp. sugar
2 heaping teaspoons fajita spice
1 teaspoon ground cumin
1/4 teaspoon cayenne - or to taste
1/4 teaspoon ground cinnamon

In a large pot over medium-high heat, warm canola oil. Add onions and sauté until translucent and lightly browned, about 5 minutes. Add ground hamburger and sauté until lightly browned, about 8-10 minutes. Add red bell pepper and zucchini and cook for 5 minutes. Add corn, beans, tomatoes, water, and brown sugar; stir well. Add fajita spice, cumin, cayenne, and cinnamon; stir well. Reduce heat to low; partially cover and simmer for 20-25 minutes, or until thick and soupy. Cook longer if you like your vegetables softer. If desired, sprinkle with a little cheddar cheese and fresh cilantro before serving.

*Use 1/2 cup water for a thicker chili, but use as much or as little as you wish to achieve desired level of soupiness.

Original recipe found here: http://foodblogga.blogspot.com/2008/11/healthy-chili-your-kids-will-love.html