1 (1 ounce) package chili seasoning mix, divided
1 (15 ounce) can tomato puree
shelled black beans and rice
1 (14 ounce) can chili beans
1 small onion, sliced
1/2 cup chopped green bell pepper
2 tablespoons olive oil
1 cup water
1 teaspoon salt
salt to taste
ground black pepper to taste
2 tablespoons chili powder
1 pound ground beef
1/4 pound carrot
3 cloves garlic, pressed
In a large bowl, mix chili powder and salt. Stir in chopped tomatoes, green bell pepper, olive oil, 1 cup water, and salt.
Heat a large skillet over medium heat. Add 1 teaspoon chili powder, stirring constantly, until its coating has crusted over. Mix chili powder and salt; keep mixing, stirring constantly, until coated. Stir in chili beans, onion, bell pepper, olive oil, water, and salt.
Pour tomato puree into pan; pour mixture over chili mixture. Spoon chili mixture over tomato mixture.
Cover, and simmer for 45 minutes. Top with carrots; toast 5 minutes. Garnish with 1 teaspoon chili powder, and coarsely chop; stir ball of lemon juice into creamed mixture in skillet.
Return chili mixture to pan over low heat; add tomato puree and green bell pepper. Simmer, stirring occasionally, for 20 minutes.
Return the chili mixture to pan. Heat over medium-high heat, add carrot; saute 6 minutes, or until almost cooked-out. Transfer the kale mixture to the pan; place the bell pepper over ground beef.
Slowly drizzle the nonfat cooking spray over the ground beef. Stirred chili powder mixture will keep stirring while cooking. Season with salt and pepper, allow to simmer for 1 to 2 minutes. Pour the tomato mixture into the skillet and sprinkle the chili powder over the top.
Slowly cook chili mixture, removing from heat whenever desired.