2 Bean Chili

• 1 lb ground beef
• 1 tablespoon cooking oil
• 1/2 cup carrot, shredded
• 1 onion, chopped
• 4 garlic cloves, minced
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon oregano
• 1 (19 ounce) can white kidney beans, drained and rinsed
• 1 (19 ounce) can red kidney beans, drained and rinsed
• 1 (28 ounce) can diced tomatoes, undrained
• 1 (10 ounce) can beef broth
• 1 (125 ml) can green chilies, undrained
• 1 cup frozen corn
• 1 cup cheddar cheese, shredded

1. Cook onions, carrots and garlic in cooking oil until tender-crisp.
2. In a large deep skillet, brown meat and drain fat.
3. Add cooked vegetable mixture and seasonings to cooked meat.
4. Cook and stir 1 minute.
5. Add remaining ingredients except for cheese.
6. Bring to a boil, reduce heat to low and simmer for 20 minutes, stirring occasionally.
7. Serve topped with cheese.

ground beef, cooking oil, carrot, onion, garlic, chili powder, cumin, oregano, white kidney beans, red kidney beans, tomatoes, beef broth, green chilies, frozen corn, cheddar cheese

Taken from www.food.com/recipe/2-bean-chili-431624 (may not work)