Heart Healthy: Hearty Chili and Beans 1 lb. 90% Lean Ground Beef
2 lb. Ground Turkey
3 Tbsp. Olive oil
2 medium Onions, chopped
1 stalk Celery, diced
3 toes Garlic, fresh and sliced thinly
2 cans Tomatos, crushed with juice (28 oz.)
1 can Tomato sauce (8 oz.)
2 cans Dark kidney beans with liquid (15.5 oz.)
2 cans Light kidney beans with liquid (15.5oz.)
2-3 Tbsp. Chili powder (to taste)
1 tsp. Red cayenne powder
1-2 Tbsp Balsamic Vinegar
1 Tbsp. Sugar 
Salt
In a large skillet brown ground beef, drain thoroughly. Add ground turkey and brown with ground beef. Set aside. In a large pot, combine olive oil, onions and celery, season lightly with salt. Cook on low-medium heat until translucent. Add garlic and cook for 3 minutes more. Add meat, crushed tomato's, tomato sauce, kidney beans, chili powder, cayenne powder, balsamic vinegar and sugar. Stir well. Bring to a slow boil. Reduce heat and simmer for 1 1/2 - 2 hours, stirring frequently to avoid sticking. Keep covered for first hour of cooking time. Season with salt to taste. Serve topped with no-fat sour cream and no-fat shredded cheddar cheese.
This chili freezes beautifully, which is why the recipe is so large. I get about 10 individual servings from one pot, and portion them out into freezer containers. A few minutes in the micro-wave and I have a great, homemade, hot meal with no fuss.
TIPS:
Some tomatos come packed in puree, which I find too strong in this recipe - it takes over the taste entirely. Read the can to be sure what you are getting.